At ECCM, we’re big fans of juicing. I know some of you are pretty good about getting your 5-9 servings of fruits and vegetables per day but most of you aren’t. Juicing provides a highly concentrated form of vitamins and minerals that are easily absorbed and gives the gut a break from digesting solid food, which is extremely helpful for our overworked, inflammed digestive tracts. Here are some juicing pointers:

  • Juice on an empty stomach. Otherwise you may experience some bloating or abdominal discomfort.
  • Use as close to organic produce as much as possible. Otherwise you’ll have a highly concentrated cup of pesticides and insecticides.
  • Avoid juicing fruits only. This will be an overwhelming amount of sugar to introduce into the system at once.
  • Select the most colorful produce items. For instance, I always choose the purple carrots over the orange ones, deep red tomatoes over the pathetic looking pale red conventional ones, red lettuce over iceberg, etc.
  • Pre-rinse all leafy vegetables to get rid the dirt. Soak all fruits and vegetables in a solution of 2-3 tablespoons of apple cider vinegar to 1 gallon of water for 15-20 minutes the rinse. Scrub all of the root vegetables well.
  • Avoid high-speed juicers! The faster a juicer spins, the higher the temperature gets and the more nutrients it loses. Expect to spend a little more for a good quality juicer. We have done a decent amount of research in juicers and we like the Omega Vert, Solo Star and Green Star Gold.
  • Do not juice broccoli, cauliflower, cabbage, Brussels sprouts. In raw form, these cruciferous vegetables can disrupt thyroid function.

After much experimentation, here are some juicing recipes that we’ve developed. If you have some recipes to share, please share! Here are some of Steve’s recipes.
 

  • Carrot apple green drink: 3 large carrots, 1 granny smith apple, 1 stalk celery, 1 medium cucumber, 1/2 cup sprouts, 2 leaves of romaine lettuce. Serves 1.
  • Vibrant vegetable cocktail: 4 large carrots, 1 Fuji apple, 2 cucumbers, 1/2 bunch fresh spearmint, 1/2 bunch fresh lemon verbena. Serves 1.
  • Sweet vegetable juice: 1 medium ripe tomato, 1 red bell pepper, 1 zucchini, 6 carrots, 6 stalks celery, 3 large cucumbers, 1/2 inch fresh ginger, 1 clove garlic, juice of 1 lemon. Juice all ingredients and add lemon juice at the end. This recipe serves 2. Caution for those with arthritis.
  • Green sprout juice: 4 medium cucumbers, 4 cups loosely packed chopped sprouts, 1 head celery, 1 bunch fresh parsley, 1 head romaine. Serves 4.
  • Exotic apple fennel digestive cocktail: 2 granny smith apples, 1 fennel bulb, 2 cups fresh pineapple, 1 cucumber, 2 carrots, 2 guavas, 1 inch fresh ginger. Serves 2.
  • Super green drink: 2 granny smith apples, 2 large heads romaine lettuce, 2 bunches green kale with stems, 2 bunches parsley with stems. Serves 1.
  • Cleansing cocktail smoothie: 1 beet, 1/2 granny smith apple, 4 large carrots, 1/2 inch fresh ginger, 1/2 avocado. Juice all ingredients except avocado. Then put juice in blender with avocado. Serves 1.
  • The Real V-8: 3 large ripe tomatoes, 3 garlic cloves, 1 bunch fresh spinach, 1 large carrot, 2 stalks celery, juice of 1 lemon, 1/2 c water, pinch celery seed or salt, tabasco sauce to taste, 2-3 drops Worcestershire sauce, salt and pepper to taste. Put all vegetables through the juicer then add lemon juice and water. Stir in other seasonings to taste. Caution for those with arthritis.
  • Liver detox juice: 3 large carrots, 2 stalks celery, 1 bunch dandelion greens, 1/2-1 black radish or 1/2 medium daikon radish, 1 beet including greens, 2 cucumbers, 1/2 tart apple, 1 handful arugula leaves. Serves 2.
  • Cellular detox smoothie: 1 beet including greens, 3 carrots, 1 bunch cilantro, 1 bunch parsley, 1 bunch dandelion greens, 2 cloves garlic, 1/2-1 black radish or 1/4 medium daikon radish, 1/2 avocado, 2 teaspoons lemon juice. Put all ingredients through juicer except avocado and lemon juice. Blend remaining ingredients with juice. Serves 2.
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Here are some of my recipes. Steve’s got that whole “chef” thing going and his are probably a lot tastier but mine are just simple.
 

  • Gall bladder/liver stimulator: 1/2 bunch dandelion greens, 2-3 granny smith or Fuji apples, 1 bunch parsley, 4-5 sprigs fresh mint.
  • Fall juicing blend: 2 Gravenstein or winesap apples, seeds of 1 pomegranate, 1/2 inch fresh ginger. Perfect for beginners.
  • Yummy juice: 2 pineapple guavas (These are only in season for about 2 months in the fall and are usually available only at farmers markets. They are SO worth it.), 1 cucumber, 2 Fuji or other tart apple, 6 carrots, 1/2 inch fresh ginger, 1 small bulb fennel. 
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    1. It depends on the juicer you have. Some juicers claim that magnetic surfaces extend the life of juices so unless you have a juicer like this, it’s really best to drink them ASAP as there are many antioxidants and vitamins that disintegrate quickly after juicing. But if I had a choice, I’d do it in the AM rather than the night before.

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