For many years, I have incorporated juicing into my diet to to nourish my body and mind with healthy vegetables on the go. Juicing has become a popular trend and for very good reason! Studies show that only 1/3 of Americans eat more than 3 vegetables a day and 2 or more fruits per day. Yikes! Juicing, however, can help even the healthiest of us consume the extra vitamins and nutrients from plants our bodies so desperately need in a very convenient way.
There are many juice recipes you can find on the internet, but below are the staples I include in every juice as my base. I then sometimes add one or two additional vegetables to change the flavor or drink it as is for a healthy afternoon snack.
I make my juices with 90-95% vegetables and 5-10% fruit to limit the sugar content. Even though sugar in fruit is considered natural, it’s still important not to have too much or your blood sugar levels will be out of balance which can lead to headaches, dizziness, and dehydration.
I recommend starting with a lot of leafy greens to your juices for an extra nutrient punch – my favorites are a large handful of kale, romaine, chard, or spinach.
Many nutritionists swear by the benefits of carrots, so I always add one large carrot to my juice.
Lemon and ginger both have amazing detoxification properties! I add half a lemon and a 1 inch piece of ginger to my juice.
Cucumber and celery lend a mild taste and lots of great antioxidants so I add half of a cucumber and 3 stalks of celery.
Lastly, I add one apple for a bit of sweetness, otherwise you might find the juice to be quite bitter.
And that, my friends, is my daily juicing base! I love this on its own or with beets, tomato, red cabbage, orange, or pear.
I truly believe that by incorporating even one vegetable packed juice into your diet a week, one can change their health for the better. After you’ve made that a habit, try drinking more freshly pressed juice every week!