Posted on Leave a comment

Cucumber, Celery, Spinach Juice

My go to green juice which packs lots of nutrient rich veggies and natural sweetness helps detoxify and adds a punch of essential minerals, iron and vitamin C. It combines alkalizing spinach with parsley and cilantro, two great heavy metal detoxifiers. Spinach alone is a sweeter/mild nutrient packed green and cucumber adds highly mineralized water to the mix combined with fiber rich pear and apple, vitamin C containing orange all for a little added sweetness.

I enjoy making juice once a week for myself and neighbors as a added/quick way to get vitamins and nutrients into mine and my toddlers body. I don’t use juices as cleansers or meal substitutes, but rather as a healthy snack or along with a meal.

Using a higher vegetable to fruit ratio helps keep the juice lower in sugar and adding higher fiber fruits will also balance out that natural occurring sugar as well.

Detoxifying Green Juice

INGREDIENTS

  • 1 cucumber
  • 3 ribs celery
  • 2 cups spinach
  • 1 handful parsley
  • 1 handful cilantro
  • 1/2 lime
  • 1 pear
  • 1 apple
  • 1 orange

INSTRUCTIONS

  • Prepare the vegetables by washing and removing any produce stickers.
  • Chop the cucumber, apple, pear, and orange into pieces that will fit in the feed chute of the juicer.
  • Cut lime in half and cut away the peel of 1/2 the lime leaving the white pith and lime flesh…it should be small enough to fit into the juicer without cutting.
  • Turn on the juicer to the appropriate setting and push ingredients through alternating between the greens and cucumber/celery, lime, pear, apple, and orange.
Posted on Leave a comment

Beet, Carrot, Ginger Juice

Here is my go to red juice which packs lots of nutrient rich veggies and natural sweetness to help aid in reducing inflammation and adds a punch of essential minerals, iron and vitamin C. Liver flushing, oxygen boosting beets are combined with beta-carotene filled carrots along with fiber packed apple, vitamin C containing orange, and bromelain rich pineapple all for a little added sweetness and finished off with a zing of ginger and lemon.

I enjoy making juice once a week for myself and neighbors as a added/quick way to get vitamins and nutrients into mine and my toddlers body. I don’t use juices as cleansers or meal substitutes, but rather as a healthy snack or along with a meal.

Using a higher vegetable to fruit ratio helps keep the juice lower in sugar and adding higher fiber fruits will also balance out that natural occurring sugar as well.

ANTI-INFLAMMATORY BEET JUICE

INGREDIENTS

  • 2 small beets or 1 large
  • 2 carrots
  • 1/2 lemon
  • knob of ginger
  • 1 apple
  • 1 orange
  • 1/4 pineapple

Yield: 1 16 oz serving

INSTRUCTIONS

  • Prepare the vegetables by washing and removing any produce stickers.
  • Chop the beets, apple, and orange into pieces that will fit in the feed chute of the juicer.
  • Cut lemon in half and cut away the peel of 1/2 the lemon leaving the white pith and lemon flesh…it should be small enough to fit into the juicer without cutting.
  • Core the pineapple and cut it into quarters…use one quarter and remove outer skin and chop flesh into pieces small enough to feed through the juicing chute.
  • Turn on the juicer to the appropriate setting and push ingredients through alternating between the beets, carrots, ginger, apple, orange, pineapple and lemon.