This green juice is perfect for beginners because is made with simple ingredients and tastes so good. It’s a super healthy and nutritious drink!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 2
- Calories: 139 kcal
- 2 pears
- 2 handfuls of fresh spinach (about 1 1/2 oz or 40 g)
- 1 stalk of celery
- 1/2-inch piece of ginger root (about 1cm)
- 1/4 fennel bulb (or 2 stalks of celery)
- Wash and chop all the ingredients. You don’t need to peel the pears or the ginger root, although if they’re not organic you should.
- Put everything through the juicer.
- Our juicer has a strainer, so we don’t strain the juice, but if your juicer hasn’t one, maybe you want to strainer your juice to get a better texture, it’s up to you.
- This green juice is better fresh, but you can also keep it in a jar or sealed container in the fridge for up to 72 hours. Fill your juice to the top of the container to prevent oxidation. Feel free to freeze it for up to a week, but don’t fill the container to the top or it could explode.
- Apples are also a great choice.
- Use any leafy greens you have on hand, although spinach is the best for beginners as it hasn’t a strong flavor.
- Feel free to add other ingredients like cucumber, lemon, turmeric root, superfoods, etc.
- If you don’t have ginger root, add some ground ginger to taste.
- Nutrition facts for this recipe are a rough estimate.
- Serving Size: 1/2 of the recipe
- Calories: 139
- Sugar: 20.7g
- Sodium: 41mg
- Fat: 0.5g
- Carbohydrates: 35.6g
- Fiber: 8g
- Protein: 1.8g
Green Juice provides readily assimilable fresh foods, minerals, proteins, and enzymes to your body. Many of us, after all, cannot eat enough greens to allow our bodies to survive on the nutrients. Drinking green juice is an excellent way of improving your diet and strength.
What is green juice?
Green Juice is produced when vegetables are processed mainly (see next paragraph), and occasionally a small amount of fruit, through an apparatus called a juicer. A juicer leaving the pulp behind removes the liquid nutrients from the plant. The kale, chard, romaine lettuce, celery, broccoli, parsley, cucumbers, sprouts, and spinach are some of my favorite green vegetables to use. Lemons and limes can be openly used when considering throwing in any berries. Seek, however, to keep the sugar intake small and the green, alkaline goodness in the center of focus, to restrict all fruits to one piece or so! One serving of melons, apples, or pears are some healthy fruit options.
Reasons to drink green juices every day.
- Promotes the absorption of nutrients
- By separating the juice from the pulp (cellulose), the body can more quickly absorb the nutrients that are stored in the vegetable’s cell walls.
- Makes it possible to consume more greens
Extracting juice from the pulp decreases the amount of solid food, while the amount of juice (liquid food) is increased. Essentially, you’re going to drink a concentrated amount of vegetable juice, which is much less exhausting than trying to eat the pulp too.
Source of Chlorophyll
Leafy vegetables contain a great deal of chlorophyll since it’s the main ingredient of photosynthesis. In our body, chlorophyll also plays an important role: increasing oxygen flow and reducing pollutants such as carbon dioxide, which helps to relieve stress.
Contains Most of the trace minerals the body needs
The lack of sufficient amounts of nutrients is a major problem with the ordinary diet. This leads to a toxic buildup and a breakdown of our immune system. This is why the disease is rising. Juicing green vegetables provides the body with the necessary quantity of minerals to maintain a healthy body and immune system.
A Good Source of Enzymes
Enzymes help digest food; they would have to be produced without the enzymes of the pancreas, and this could overtax that organ. When you cook vegetables, you destroy some important enzymes. Juicing is the best way to get all the available enzymes needed to avoid overtaxing the pancreas and promote good digestion.
Tastes Better in Juice Form
By combining greens and fruits together, you not only increase the nutrient content, but you can also enhance the juice’s flavor. When eaten, many vegetables have a slightly bitter or harsh taste, which kids don’t like. You can regulate the taste in the form of juice by offering a glass of juice that your kids would love. In the leafy green juice, just add a bit of apple or carrot; you don’t need to add too much.
Does it taste like Yucky?
I mean, you think the green juice is going to be a terrible degree of concoction, and you’re going to have to keep your nose just to shock it down. Not for the facts. You will soon be making green juice that tastes so good with some practice and plenty of taste testing; you’ll persuade everyone to try it out.
How am I going to make it?
Now, let’s move on. You’re going to need a juicer and a trip to the local farmer’s market or grocery store. If you have a juicer that collects dust, blow it off, and get ready. If not, a good juicer might be the best investment you’ve ever made in your health.
Select Right Fruits and Vegetables
There are a few things to keep in mind when you’re ready to buy your product. First, try buying fresh, organic, and local products. After all, who wants to eat something that was dusted in a chemical bath, picked away ahead of his time, and shipped from another country? You deserve better than that.
It’s time for you to pick your produce
Buy a wide variety of greens, depending on what you like. Collard, kale, spinach, and beet greens are all great choices. Stay away from stronger varieties like mustard greens and turnip for the first time, as they tend to overwhelm your juice with a sharp taste.
If you’re not sure which one to pick and you’re a bit of a business rebel, catch it and try it a little in the shop. If you don’t like the leaf’s flavor, you’ll definitely not be drinking the juice. Also, if available, choose some sprouts, celery, and cucumber. To make your juice sweeter, pick some slightly under-ripe pears (overripe or ripe pears tend to make your juice mealy), apples, or Asian pears.
Juice It Up Wash all your vegetables and fruit thoroughly
Start by juicing a few handfuls of each type of green, a few stalks of celery, some cucumber, and sprouts. Continue until the container is half full. Then start with the fruit. Keep adding fruit until the juice is sweetened to your taste. (Yes, you’ve got to taste it.) Play this back and forth between the savory and the sweet until your container is full. (Don’t forget to keep tasting.) When finished, just add a pinch of salt: this will add more flavors to your juice.
- Suggested Juice Recipe
- 2 Celery Sticks
- Handful Spinach
- 1/2 cucumber
- One large apple or two small apples
Green Juice A Day Keeps Doctor Away
The healing properties of raw green vegetables are indisputable. Take the celery, most people never give a second thought to it. It tastes great along with something as unhealthful as potato chips. But, you know, it helps prevent stroke, prevent heart attack and lower blood pressure.
Let’s not forget the much-maligned Broccoli, George Bush’s father forbade him from serving on Air Force One when he was president. Yet, among other things, “bad taste” broccoli helps prevent, control, and even cure cancer. Maybe you don’t like broccoli either, but what if you didn’t have to taste it? The easy way to do this is to blend its juice with that of other green vegetables with an apple that might be tossed in to enhance the taste.