The New Year is full of resolutions, and if eating more vegetables is one of your priorities, you may want to consider juicing them.
We all know how important it is to eat more vegetables. It’s sometimes hard to eat the 6-8 servings of fruits and vegetables the experts recommend on a daily basis though. That’s why juicing is a great way to get them in.
This recipe is a good juice for beginners. The carrots and beets make it nice and sweet, but be careful not to use too much ginger if you’re just starting out. It can make the juice have a zingy bite that may be too much for you at first. This is a great cleansing juice, that’s also an anti-inflammatory, energy boosting juice for your immunity.
It is best to drink your juice on an empty stomach, as it will make it easier to absorb. You also don’t want to drink your juice too fast. You want to make sure your digestive enzymes have the time to do their thing. So just sit back, slowly sip your juice, and enjoy.
Makes one 8-10 ounce drink.
1 fuji or honey crisp apple
¼ – ½ inch fresh ginger (a little goes a long way)
1) Wash and scrub all your fruit and vegetables. Cut in sizes to fit in your juicer comfortably. I prefer not to peel any of my produce.
2) Start with your beets, then carrots, then ginger. Follow with the apple and orange. I like to do the more liquid things last in order to help move through any bits left in the machine.
3) Drink within 1 hour of juicing.
Note: If you have a cold press juicer (masticating), you can store your juice in glass containers filled to the top with a tight fitting lid for 48 hours. This way you can make your juice in bulk and store the rest for the next two days. You will loose some of the nutrients, but it’s still worth it if you are short on time. Shake well before drinking, as the juice will settle. If you have a centrifugal juicer, (one with a metal blade), these generate heat when juicing, which can destroy and oxidize some of the nutrients. These juices really should be enjoyed right away, so you don’t loose any more nutrients.