It’s much too difficult for most people to eat their recommended daily portion of vegetables. Not only is juicing a great solution to this problem, but vegetable juice recipes are easy to make at home.
Juicing fresh fruits and vegetables provides your body with a quick way to consume all of the wonderful vitamins and minerals which are contained in veggies and fruits, because juicing is a short-cut for your intestines by breaking down the cell walls of solid foods. Juice is assimilated by your body much quicker than solid food.
Fresh vegetable juice is also the best way to insure that you are consuming all of your recommended daily portion of green vegetables. Greens are the most mineralizing, alkalizing – many say the healthiest – food, but there’s a difficulty with greens – the taste! Juicing allows you to get all of the greens you need tastefully by mixing them with flavorful fruits and veggies. Combine greens with naturally sweet produce such as apples, carrots, and berries.
Juicing is not only a quick and convenient way to get all of your veggies. Juicing provides the opportunity for better health because you control the quality of the ingredients you use. What’s really in that bottled juice or frozen vegetable?
Juicing is easy. You really can’t go wrong. Just get a juicer and start experimenting. Here are a couple of tips. First, the best quality produce isn’t just better for you, it really does taste better. Organic produce that you grow yourself or purchase at your local farmer’s market or health food store is the best quality. Second, clean all of the vegetables and fruits that you use, to insure that you remove any pesticides. Third, most vegetables and fruits need little preparation other than cutting them into small enough pieces to fit in the juicer, but do remove pits and large seeds, as well as the rind of citrus fruits.
Another tip, consider juicing the whole item, skin and all, since the skin of many fruits and veggies contain the highest concentration of nutrients. A little investigation on the internet or with a good juicing resource book will tell you how best to juice each fruit and veggie. A good illustration is the melon: most melons can be juiced skin and all. Another trick is to juice soft items first. Following soft items with tougher items actually juices the softer items more thoroughly. A final tip, don’t juice bananas or avocados – they clog the juicer. If you want the wonderful flavor of those foods, place your juiced mixture and a banana or avocado in a blender.
When creating a juice recipe, don’t hesitate to try new combinations. Let your creative juices flow! Yes, juicing is less convenient than purchasing a ready-made commercially-produced bottle of juice. But juicing only takes a few extra minutes, and the benefits more than make up for lost time, with more energy, improved health, and reduced risk for many debilitating, chronic illnesses. And remember that with juicing there is no cooking, no pans to scrub, and less effort and time expended consuming a meal. And don’t worry about juicing machines, they are easy and safe and quick to clean. Most of all, remember that there is nothing more wholesome and thirst-quenching than a glass of fresh juice – it will not only uplift your health but also your spirit!
And here is my favorite veggie juice recipe: 2 tomatoes – skin and all, 1/2 red sweet pepper – seeds and all, 2 carrots – skin and all, 1 stalk celery, 1/2 beet, handful of fresh parsley, handfull of any kind of lettuce, handful of watercress, 2 spinach leaves, teaspoon of horseradish, and a dash of Worcestershire sauce. And you can play with the amount of each ingredient. For instance, if you’s like a sweet taste rather than a salty one, reduce the tomatoes and greens and increase the carrots, peppers, and beets.
For more great vegetable juice recipes as well as combinations that target a variety of illnesses, help with weight loss, boost memory, improve sex, or increase energy, see my recently updated “Ultimate Juice Recipes” in the “Recommended Reading” box to the right.
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