There is nothing like taking a big sip of beautiful green juice. Right? This may not look like the most appealing drink, but oh does it taste good. The minute it touches my mouth, I can just feel its goodness. My body immediately says “thank you”. Juicing is something I try to implement into my daily routine, but I will be honest and sa
y that it usually only ends up being 2 or 3 times a week if I am lucky. This is one of my favorite green juices that I make frequently.
So why juice? Why not just eat your veggies steamed or raw? Freshly juiced fruits and vegetables are loaded with an abundance of vitamins, minerals, and most importantly enzymes. When you juice, it gives your digestive system a little rest. It also makes it easier to get some nutrition from vegetables that you most likely would not eat, like beets or kale.
Just like with anything, I would advise to be moderate and balanced. I would not suggest to only consume your vegetables juiced, unless you have a certain medical condition that would require that, but to eat whole foods and in a variety of ways. We do need the fiber and other properties that are taken out when juicing. That is why I make a green juice on some days and make a green smoothie on the other days. Sometimes I combine the two, and I will show how I do that later in this post.
It is quite refreshing and has a little bite to it with the lemon and ginger. Yummy, yum!
You will need:* Note the ingredient amounts are not set in stone. Please feel free to add or delete anything you want. This is just a general recipe guideline. That is how juicing is.
Powerful benefits of each item
- cucumber 1/2 – 1 (If it is not organic, peel the outer skin).
- apples 1-2
- peeled ginger 1 inch fresh
- celery 1 -2 stalks
- 1 lemon (If not organic, cut off the skin, but leave the pith).
- 1 -3 stalks of Kale or other greens
- 1/2 bunch of cilantro
Send the items through your juicer.
Cheers to you!