Juice

Juicing is a wonderful way to increase your nutrient intake.  Since juice is quickly and easily absorbed, it is ideal to use organic fruits and vegetables to reduce your exposure to chemicals and pesticides.  However, my rule of thumb says, “any produce is better than no produce.”

Below are a variety of combinations to experiment with when juicing.  Add ice or frozen fruit for a chilled beverage.

Summer Spritzer Recipes

Linda’s Anti-inflammatory Juice Recipes:

*5-6 carrots with a bunch of organic parsley, 2 stalks of celery with leaves, 1/2 fresh lemon peeled

*5-6 carrots, 1/2 fresh beet with the stalks and beet leaves, 2 stalks of organic celery, 1/2 fresh peeled lemon

*1/2 apple with 2 stalks celery, 1/2 small beet with stalks and greens attached (I always use a whole beet [a small one] simply because I love them.  Some people would find this to be too much beet, but not for me), 1/2 to 1 inch ginger root, 1/2 small to 1/4 medium lemon (peel the rind if not organic), 2-3 medium carrots (I love carrots, so I add about 8 or 9 to one juice so that I end up with an 8oz. glass of juice).

*1 small beet with stalks and greens, 1 handful of parsley, 1/2 apple, 8-9 carrots, 1/2 inch ginger root

*1/2 apple, handful of parsley, handful of fresh spinach, 1 stalk celery, 1 small beet with stalks and beet leaves, 4 carrots, 1/2 slice of ginger root

*parsley, spinach, celery, 1/2 apple, 1 small beet with stalks and leaves, 1/2 inch to 1 inch ginger root, 1/4 to 1/2 lemon, carrots

*carrots, 1 small beet, 1 apple, a handful of parsley, 5 stalks of kale, ginger root, 1/2 lemon

*tomato, cucumber, celery, parsley, 4-5 stalks of kale, 2-3 dashes of hot sauce

*tomatoes (about 4 small ones), 1 cucumber, 3 stalks of celery, flat-leaf parsley or fresh organic basil leaves, 2-3 kale leaves, 1/2 lemon, 2-3 dashes of hot sauce.

  • Green Lemonade - Use a big fistful of kale, seven stalks of celery, one inch piece of ginger, two apples, and one lemon with the ends cut off – only include the peel if you have a juicer
  • Potent Power- Use a handful of parsley, 2 celery stalks, 8-9 carrots, 1/2 inch ginger root, 1/2 fresh lemon
  • Sweet Beet – Use beet(s) and the beet greens and stalks, apple, celery, carrot, ginger, lemon
  • Orange Goodness – Orange, carrot, ginger
  • Parsley, celery, carrot, ginger, lemon
  • 5-6 carrots, 1 small beet with leaves and stalks, 2 stalks celery, 1/2 inch fresh ginger root, 1/2 small lemon
  • 5-6 carrots, bunch of parsley, 1 celery stalk, 1/2 small lemon, 2 big kale leaves, 1 apple
  • Spinach, celery, carrot, parsley, carrot, cayenne pepper
  • Apple, carrot, ginger
  • Apple, carrot, beet
  • Apple, lemon, kale
  • Apple, lemon, ginger, beet
  • Carrots, cucumber, orange, apple, ginger, beet juice, parsley
  • Beet, carrot, cabbage, apple
  • Carrot, beet, celery, kale
  • Celery, cucumber, apple, kale, ginger
  • Kale, parsley, carrot, apple
  • Beet, carrot, celery, cucumber
  • Parsley, spinach, cucumber, apple, pear, carrot, papaya, ginger
  • Kale, carrot, OJ, frozen strawberries

{ 2 comments… read them below or add one }

ROBIN DEGROFF April 14, 2012 at 12:51 pm

COULD YOU PLEASE TELL ME IF I CAN USE A BLENDER OR FOOD PROCESSOR FOR JUICING? ALSO DO YOU DO THEM RAW OR BLANCHED? AS YOU CAN TELL I’VE NEVER DONE THIS BEFORE!

Reply

Elisa Rodriguez, RD, LDN April 14, 2012 at 5:11 pm

You can use a high powered blender, such as a Vitamix or Blendtec, or cut your produce up for easy blending in a normal blender, blend the produce with a little water and strain with a cheesecloth or paint strainer – if you don’t have a juicer. You want to use fresh or frozen raw produce that hasn’t been cooked to retain the most nutritional value. Good luck!

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