A non-preachy “how to” on raw vegetable juice preparation.
Invest in a Juicer…
…if you decide to seriously juice on a regular basis. It is not necessary to purchase a top-of-the-line model.
Yes, you can use a blender. But you will be spending a fair amount of time straining pulp. In my home it became a family event.
… your ingredients. I use a ton of different vegetables and some fruit. During cold and flu season I add some fresh pineapple and oranges for extra Vitamin C.
If you are Diabetic you should omit the fruit.
I will post my “recipe” at the bottom of this page.
…your ingredients. Remove any peels and seeds. Chop ingredients. Wash and rinse.
You are now ready to juice.
The finished product.
half a cucumber
1 granny smith apple
2 stalks of celery
1 or 2 handfuls of spinach
1 romaine heart
20 – 30 green seedless grapes
3 trees of broccoli
3 average sized pieces of cauliflower
1 handful of carrots (I use the baby peeled and washed)
Pulp can be dried and used in recipes or composted.
Ideally fresh juice should be consumed immediately.
The “organic vs. non-organic” produce debate depends largely on your finances and level of social conscience.
I juice as a lifestyle choice. Fasting is entirely different. A medical professional should be consulted prior to fasting.
* This post was originally published on my previous blog: hypathetically.com