Drinking veggie juice may take a little getting used to at first, so if you're new to juicing I suggest starting with a base juice of beet and/or carrots (they're higher in sugar than other veggies) then add your greens to the base.
Although acidic tasting, lemons actually help to alkalize your body. This helps to reduce inflammation. Lemons are also a good source of vitamin C. *
Another staple of my juices is parsley. I actually hate parsley, but I've found that its taste is milder and more tolerable in juice form. Parsley is a decent source of iron and is high in vitamins K and C. As you may know, iron absorption is facilitated by the addition of vitamin C! Bonus! Parsley has awesome detoxifying properties. From what I've read, though, don't go overboard on the parsley juice, it can be toxic in amounts greater than 1/2 cup - 1 cup. This potential toxicity is increased in pregnant women, so if you're preggers maybe just steer clear of the parsley juice.
- 1 small to medium-sized beet
- handful of parsley (or about half the bunch)
- 1/2 lemon, peeled (the skin contains oils that might make your juice taste a little funky)
- 1 cucumber, peeled if not organic
- 1-inch chunk of ginger root, peeled (optional)
Put all ingredients through the juicer. Enjoy as soon as possible!
* I am not a medical professional. If you have health conditions (diabetes, gallstones, etc), please consult your doctor before consuming juices. Thanks! *