Does it make more sense to drink your veggies?

Generations of mothers have urged their children to eat their vegetables. Today, they are able to offer an alternative:
Drink your vegetables.

Juicing concoctions such as beets and kale flavored with pears, lemons, fresh ginger or cayenne pepper are nuzzling their way into the American diet.

The reason for the surging interest in veggie-and-fruit juices is twofold: They are healthy and convenient. Juice is a quick way of getting a lot of nutrition. And for kids or adults who eat like finicky kids, juice is a way to drink a vegetable they might never eat on a plate.

“Some people who would never touch a salad will drink the equivalent of one because it tastes different and fits into their busy lifestyle,” said Sydney Krager, juice chef and manager at S.E.E.D. Cafe at the Madison Improvement Club, a new yoga and spin studio in Phoenix’s Arcadia area.

Unlike the 100 percent carrot juices popular during the 1960s’ hippie-era health craze, Krager’s blends are carefully crafted balances of tart, sweet and bitter flavors. The all-natural juices also are made with no sugars, preservatives or artificial flavors.

“You don’t want a juice that’s healthy but one you have to choke down,” she said. “Juice should be a refreshing treat, something that actually tastes good.”

Juicing evangelists say drinking blends of fruits, vegetables and herbs boosts your energy level and immune system, flushes toxins from your body and fills you up without a lot of fat, salt, sugar and calories. The liquid contains most of the vitamins, minerals and phytonutrients in whole fruit, and no healthy enzymes are destroyed by cooking.

Nutritionists offer a few caveats. The definition of “juice” is removal of fiber, known for its cancer-fighting properties. To get plenty of fiber, fresh fruits and vegetables are the better choice.

“There’s no sound scientific evidence that extracted juices are healthier than the juice you get by eating the fruit or vegetable itself,” said Jennifer Nelson, a Mayo Clinic nutritionist. “On the other hand, if you don’t enjoy eating fresh fruits and vegetables, juicing may be a fun way to add them to your diet or to try fruits and vegetables you normally wouldn’t eat.”

Ryan Rabish, owner of Desert Parking, a valet company in Phoenix, is one such person. He prefers to drink his broccoli for breakfast.

“I like to begin my day with a healthy juice. I like knowing that I am doing something nice for my body. I spend the time and money on the juice but save time and energy by taking care of myself,” said Rabish, who orders his “Ryan’s Remedy” juice of broccoli, kale, spinach, apple and ginger at least six times a week from S.E.E.D. Cafe.

Unlike baking, juicing is not an exact science. Krager urges home juicers to experiment with combining different kinds of fruits, vegetables, herbs and spices for taste and nutrition. Popular combinations include leafy vegetables like spinach or kale mixed with celery or cucumber, with beets, carrots or apples added for sweetness.

Krager leaves the peels on all juicing ingredients, including fresh ginger and apples, and removes only the bitter-tasting rinds of citrus fruits. Juices taste best straight from the juicer, but it lasts a few days in the refrigerator.

Other tips:

Juices are only as good as their ingredients. Use the freshest available. Also, select produce without bruises or blemished skin.

Wash and dry all ingredients before juicing.

Use as many in-season, organic vegetables as possible.

Don’t throw away the pulp. Use for garden mulch or fold into muffins and other baked goods.

Juicers are available in different sizes and price ranges. Buy the best you can afford.