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January 13, 2012

Green Lemonade | Juicing for Health

Home » Recipes » Courses/Meal » Breakfast » Green Lemonade | Juicing for Health

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Green Lemonade Juice Recipe (Gourmande in the Kitchen)
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So let’s talk juice.

Not the kinds you buy in the grocery store, but freshly pressed homemade vegetable and fruit juices.

Juicing is one of the best things you can do for your body.  It provides your body with a concentrated source of vitamins and minerals in a highly absorbable form.  You get a hefty dose of vegetables and fruit and all their valuable micronutrients down to the very last drop because the process of juicing makes them so easily assimilated by the body.

Not only that, but a freshly pressed juice in the morning can be easier on your digestive system and a good way to start the day off with a nutrient-dense drink.

I’ve talked a bit about the benefits of juicing before so now it’s time to talk about how to make your own juice at home with a juicer.

Fennel, Apple, Celery, Lemons Gourmande in the Kitchen

Juicing Tips:

1.)    Buy organic vegetables and fruits.  You don’t want any pesticide residue in your fresh juice.  You don’t peel fruits and vegetables when you juice so this is very important.

2.)    Start with vegetables and fruits you like and are used to first.  Juice vegetables like carrots, celery and cucumber which have a light, pleasing taste and then slowly introduce dark leafy greens as your palate becomes accustomed to the taste of fresh vegetable juice.

3.)    Try to avoid making juices that are high in sugar content.  While fruit juices can be a sweet treat every once in a while, they are high in sugar and can affect blood sugar levels.  Try to mix in vegetables and make a juice that has more vegetables than fruit.

4.)    Along those lines stay away from using too many root vegetables like beets and carrots b/c they have a slightly higher sugar content.  Those are fine to start with but use them judiciously.

5.)    Drink your juice as soon as possible after pressing.  If possible, drinking the juice within 1 hour is optimal as it starts to lose its nutritional value as time passes.  If you do store your juices keep them in a glass container in the fridge for up to 24 hours.

6.)    Prepare your ingredients the night before to make juicing easier in the mornings.  Washing everything ahead of time is a real time saver.  Have your juicer out on the counter easily accessible as well so you don’t have to pull it out every time you need to use it.

fennel

Here’s one of my favorite juice recipes to get you started.  I call it my green lemonade; it’s a fennel, apple and celery juice with mint and parsley.

The combination of fennel, celery and parsley can be helpful for water retention as they have a mild diuretic effect.  Celery has both sodium and potassium and is particularly good at replenishing lost minerals in the body after exercise or illness.  Mint is a good digestive aid as is fennel which has a slightly sweet and mild anise flavor.  Parsley is a powerhouse vegetable when it comes to juicing, it’s is high in vitamin C and is considered an immune booster.

A little bit of tart green apple and freshly squeezed lemon juice is what makes this juice “lemonade,” as they offer a little sweetness and tartness and balance the juice’s flavors.

Fennel, Apple, Celery Juice, Gourmande in the Kitchen

Cheers to your health!

Green Lemonade Juice Recipe

Fennel, Apple, Celery Juice with Mint and Parsley

10 minPrep Time

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Ingredients

  • 1 small head of fennel or ½ a large one
  • 2 stalks of celery
  • 1 handful of mint
  • 1 bunch flat leaf parsley
  • ½ tart green apple like a granny smith
  • 2 small lemons, peeled

Instructions

  1. Put all ingredients through a juicer.
  2. Stir, and drink immediately.

Notes

Gluten Free, Grain Free, Vegetarian, Vegan

7.8.1.2
25
https://gourmandeinthekitchen.com/green-lemonade-juice-recipe-juicing-for-health/
gourmandeinthekitchen.com

Do you juice?

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Breakfast, Courses/Meal, Diets, Drinks, Gluten-Free, Grain-Free, Paleo, Raw, Recipes, Snacks, Vegan Tagged With: apples, celery, fennel, juice, juicer, mint, parsley

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  1. Debby Sunshine says

    May 9, 2013 at 7:08 am

    This looks like a really refreshing juice recipe. And so simple! Thanks for the juicing tips too!
    Reply
  2. Erica says

    January 16, 2013 at 7:37 pm

    I'm just now catching up to green juices. this recipe is a step up for me, but I really want to try to add more than the bare minimum (what I do now). I love the idea of mint. Is the mint strong? Maybe one little leaf is enough?
    Reply
    • Sylvie says

      January 17, 2013 at 12:30 am

      The mint adds freshness here but it's not at all overwhelming. I'd say try at least a small palm full of mint leaves, I don't think you would taste just one leaf.
      Reply
  3. susan says

    January 3, 2013 at 2:48 pm

    Hi Sylvie - Happy New Year! Do you use a juicer or a vitamix? I am getting a vitamix regardless, but I am also considering the Hurom. Would love to know your thoughts!! xx
    Reply
    • Sylvie says

      January 3, 2013 at 6:28 pm

      I use both a high speed blender and a juicer as they do different things. The blender I use is a Blendtec and it's what I use to make smoothies and "whole fruit" juices which have the pulp but a vitamix is great too. I use an Omega juicer for my juices but I've heard great things about the Hurom, seems like a great quality masticating juicer that would be good for greens and harder fruits and vegetables.
      Reply
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Trackbacks

  1. Spring Cleansing: Juicing says:
    July 23, 2013 at 12:38 pm
    [...] me, and she did it. Tracy Shutterbean broke it down for me and it seemed less intimidating. And Sylvie at Gourmande in the Kitchen made juicing for health sound downright [...]
    Reply
  2. Drinking Your Veggies | A Trio of Juice Recipes | Gourmande in the Kitchen says:
    January 9, 2013 at 12:09 am
    [...] (More tips on juicing.) [...]
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    January 4, 2013 at 12:21 pm
    [...] Silicone Bottle | Whitney English Undated Blank Day Designer Agenda | Gourmande in the Kitchen green lemonade | Luxe Yard Linen Heart Pillow | Anthropologie Gilded Journal | Martha Stewart Closet System | [...]
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