There are countless juicing recipes, and very few rules. I will share a few of my favorites here.
I encourage you to create your own. Don’t be afraid to explore. As long as you are using fruits and vegetables you like, you can’t go wrong.
You may want to do some research and learn which vegetables and fruits are known to supply certain health benefits, or are beneficial to which organs. For instance, the old folks in Europe knew asparagus is a kidney tonic and cleanser. Livers love beet root, carrots help vision. It can be fun to target your juicing to certain physical areas. If that sounds like too much work, just juice flavors you like that blend well together.
Try to always have a nutrient-dense green leafy vegetable in your juice. Kale is one of the most respected in this field. Spinach, collard greens, mustard greens, turnip greens, even romaine lettuce are others to choose from. Then just use your imagination!
Here are some simple ones to get you started:
Celery, Apple, Carrot Juice
- 5 medium carrots, no greens
- 1 medium cucumber, peeled
- 2 stalks celery
- 1 green apple
- 1 pink lady type apple
- 1/2 lemon, peeled
Green Powerhouse Juice
- 8 kale leaves
- 4 celery stalks
- Slice of ginger
- 12 red grapes
- 2 green apples
- 2 cucumbers
- 6 squares of pineapple
Coconut Blueberry Delight Juice
- 24 blueberries
- 4 oz coconut water or milk
- Agave to sweeten
- 2 Tbsp cocoa powder
- large handful spinach leaves, fresh
Mexican Sunrise Juice
- 2 tomatoes
- 1 bundle cilantro
- 1 onion
- 12 spinach leaves
- ½ lime, peeled
- 2 cucumbers, peeled
All these recipes are easy to prepare: prepare fruits and vegetables by rinsing. Peel anything waxed, like cucumbers, or bitter, like citrus fruits. Then press them one at a time through your juicing machine on fast or slow, depending on the density of the item. It’s always best to drink your juice as fresh as possible.
Bon Appetit!
