For a change of pace in your normal juicing rootine (get it?), try adding jicama. This water-packed root vegetable delivers a colorless, light, mildly sweet taste. Plus, it's chock full of virus-fighting Vitamin C and potassium. How to choose the right jicama? Look for no cracks or dings and smooth skin. Peeling the rough skin is a bit tricky, stay away from vegetable peeler. Try a good paring knife instead. If jicama is gigantic, cut in half first and then peel. You may be able to grab a skin end with your knife and peel off like an orange.
For this recipe, assemble 1 large or 2 smaller peeled jicama for 2 to 2 1/2 lbs. total weight, cut in quarters to fit in feeder. 4 to 6 large, sweet carrots, ends trimmed and scrubbed. 4 cucumbers, ends trimmed and well scrubbed. 1 peeled lemon cut in half. 1 large, delectable apple cut in half. Divide all produce equally into two piles and turn on juicer. Juice each pile as one batch. Lemon and cucumbers juice on low, all the rest on high. Each produce bunch should yield about 32 oz.
Remember, you can always freeze raw juice for later. Freezing changes the texture a bit, but not the nutrition!