I once managed a raw foods restaurant and learned a lot about living foods, holistic health and nutrition. It was there that I fell in love with juices, smoothies, shakes, and elixirs. Instead of spending loads of cash on trendy juice bars, I finally invested in a good blender and a masticating juicer and make my own!
I’m excited to share my favorite juice with you, but first, a few basic tips:
- Use organic and local produce whenever possible. The EWG has a handy shopper’s guide to pesticides in produce – the Dirty Dozen Plus (what to avoid) and the Clean 15 (lowest in pesticides).
- Always drink juice on an empty stomach.
- Easy does it- the body can only process and assimilate 8 oz at a time.
- For optimal digestion, apples are the only fruits that can be combined with vegetables and carrots are the only vegetable that can be combined with fruits.
- Always strain juice before drinking.
- In most cases, you can juice stems and leaves which are rich in nutrients (like beet tops and strawberry leaves) but don’t juice carrot tops as they contain substances that can act as toxins in the body.
- Only make as much juice as you’re going to drink in a sitting. The longer it sits, the less nutrients it will retain.
- If you must store the juice, do so in a tightly sealed glass jar in the refrigerator for up to 24 hours.
Without further ado, I give you what I like to call, Living Love Juice
- 2 Fuji apples
- 1 carrot
- 1/2 beet
- 1/2 lemon
- 1 inch ginger root
- Cut into small pieces
The remains can be composted or reserved for a soup. Drink slowly and enjoy!