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.
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.
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.
Cheers to your health!
Fennel, Apple, Celery Juice with Mint and Parsley
- 1 small head of fennel or ½ a large one
- 2 stalks of celery
- 1 handful of mint
- ½ bunch flat leaf parsley
- ½ tart green apple like a granny smith
- 2 small lemons, peeled
- Put all ingredients through a juicer.
- Stir, and drink immediately.
Gluten Free, Grain Free, Vegetarian, Vegan
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Amount Per Serving: Calories: 68Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 21mgCarbohydrates: 15gFiber: 2gSugar: 9gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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.