You may have noticed I’m on a bit of a juicing kick lately. After living so long without a juicer I’m remembering all over again just how powerful fresh vegetable juices are.
Fresh vegetable juices are the quickest way I know of getting vitamins, minerals and phytonutrients into my body. Because the juice doesn’t need to go through the normal digestive process, you get all these nutrients while expending very little energy, unlike eating solid food.
Since I’ve started juicing I’ve cut way back on the amount of coffee I consume, because I’m getting that uplifting and energizing buzz from the juice instead. And fresh vegetable juice has an alkaline effect on the body, unlike coffee which is turns the body more acidic.
Ingredients (organic if possible):
1 lb carrots
4 stalks celery
small piece of beet
3-4 handfuls of spinach
1/2-1 lime or lemon (unwaxed)
Juice everything, including the entire lime, peel and all (but only if it’s unwaxed). There is a lot of goodness in the pith but it’s not as tasty to consume just by itself. I notice juicing the entire lime (or lemon) tends to make the juice a little creamier.
Drink as soon as possible. The longer you leave the juice before drinking it, the lower the nutritional value. However, I maintain that if our bodies are able to continue to function (to some degree) on the Standard American Diet (SAD) of highly processed and junk food, that drinking juice several hours after you’ve made it is still better than not drinking it at all.