I am a big fan of juicing, when done correctly. That means not juicing too many sugar-rich fruits and sticking to the oxygenating green veggies; incorporating medicinal herbs like parsley and cilantro; and using roots like carrots, ginger and beets.
This is one of my favorite juice recipes. It’s rather versatile, so you can add whatever you have on hand to the base recipe. It’s the perfect energizing tonic when the 3pm crash hits in the afternoon, or when sugar cravings strike. It infuses your cells with nutrients and minerals and it’s tasty too. Give it a try.
(makes about 10 ounces)
3 medium carrots
4 stalks celery
1/2 cucumber, peeled
1/2 green apple
1 big handful spinach
1/2 lemon or lime
thumb-size of ginger root
Juice everything together and add a pinch of sea salt for extra minerals and to enhance flavor.
Extras you can add:
–beet root for sweetness and liver cleansing
–parsley is excellent for skin and gives it a clean flavor
–any greens you have on hand (lettuce, etc). Use caution with kale, as it has goiterogenic properties than can suppress thyroid function.
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.
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