Juicing, particularly with a vegetable-heavy, alkalizing (green) juice, provides the body an opportunity for gentle cleansing and detoxification.
Given juicing removes the fiber from your ingredients (a component of plants that helps slow down digestion), the concentrated nutrients that remain are rapidly absorbed by the body. In consideration of this factor, it is important to keep a juice vegetable-heavy, so as to not insult the bloodstream with a concentrated dose of natural sugars from fruits.
Furthermore, given the fact that homemade juice is such a concentrated form of nutrition, it is important to juice organic produce. By juicing conventional produce, one would also be concentrating the pesticides and other chemicals such produce is sprayed with,
Here is my favourite, go-to, green juice recipe!
The Green Juice of all Green Juices!
Yield: ~6 cups
Prep Time: ~10 minutes
Total Time: ~20 minutes
4 cups baby spinach, packed
1/2 large bunch kale, de-stemmed and torn into pieces (approx. 10 leaves)
1/2 large bunch celery, coarsely chopped (approx. 7 stalks)
1 English cucumber, peeled and coarsely chopped
2 medium-large red apples, quartered and de-seeded (I used the Ambrosia variety)
1 medium-sized lemon, peeled and quartered
1/2-inch piece of ginger root, peeled and halved (add more if you like it SPICY!)
1. Thoroughly wash all produce.
*I have listed the ways in which I prep each respective type of produce, based on how I need to feed it into my masticating juicer. Please alter, as seen fit for your juicer.
2. Feed the produce into your juicer at a steady pace, aiming to mix hydrating ingredients (i.e. apple, lemon, cucumber) with those that are not (i.e. kale, spinach).
*Run a little bit of water through your juicer, once finished, to ensure all the good stuff is thoroughly obtained from the juicer.
3. Consume immediately for the benefit of the live enzymes. If not, portion and store in airtight, glass jars in your refrigerator. Consume within about 3 days' time.