Monday, February 11, 2013
I'm trying to juice more often. Specifically, with green vegetables. I have a sister that has promoted it for years, and you can't watch TV or read anything about health without realizing how popular green juices are. So I decided to read up on the benefits.
Certainly juicing any fruit or vegetable packs an array of vitamins, minerals and enzymes, but green juices have the additional benefit of not messing with your blood sugar. Green juices are very nutritious. All the sunshine that vegetables require to produce chlorophyll help provide us with more oxygen.
When juicing, it seems the most important thing is to use fresh produce. So use the best quality you can, and it's great if it's organic or sustainably grown. If that's not the case, just wash it gently or peel it. I've read that you need to be careful when combining vegetables with fruits because they require different enzymes for digestion. Still, I always include fruit when I juice greens to make it more palatable. Apples are a good choice because they are more neutral than most fruits, but I also use pears.
Green juice enables us to rid toxins and help cleanse the digestive system. And, as with all juices, it’s quickly absorbed and easily digested. Is it a fad? I don't know, but if you read about juicing greens, it's hard to discount it. So try to make it simple, easy and delicious. You should probably change up the veggies from time to time in order to provide different nutrients, but this recipe is easy for me because I can find these ingredients, all organic, at a local grocery store.
2 stalks of celery
1/2 lemon, peeled
1 inch of ginger
a handful of parsley
5 kale leaves
Juice the ingredients and enjoy!