Veggie Juice
Total Time: 15 minutes
Serves: 1-2
Ingredients:
Cucumber-Kale Juice:
1 Cucumber - peeled
3 handfuls/cups Kale
1 ½ Lemons - juice only
2”-3” Ginger - about the size of your palm
Carrot Juice:
5 Carrots
1 Grapefruit - juice only
2 Lemons - juice only
2”-3” Ginger - about the size of your palm
Cucumber-Pineapple Juice:
1 Cucumber - peeled
1 Orange - juice only
1 Lime - juice only
½ cup Pineapple Chunks - canned in juice
2 oz. Pineapple Juice (from the can)
2”-3” Ginger - about the size of your palm
Instructions:
Wash. Start by giving all of your ingredients a good wash, you want to try to remove as much pesticide residue as possible. I prefer to use organic produce (though it doesn’t always work out that way) for my juices to make them more gut healing, because conventional pesticides, like glyphosate, destroy the microbiome. In addition to glyphosate being a pesticide and herbicide, it’s also patented as an antibiotic since it hinders the enzymatic pathways of bacteria. So, if on your digestive journey, you’re really working hard to heal and support your microbiome, consuming pesticides is going to kill off the microbes/bacteria that you’ve been working so hard to cultivate. Glyphosate has also been shown to have a detrimental effect on our health, increase our risk for the development of cancers, celiac disease, and leaky gut, and cause a myriad of hormonal and neurological problems as well. While organic farming does still employ certain organic approved pesticides that are naturally derived and can still cause some toxicity, we’re at least eliminating our exposure to glyphosate.
Prep. If making a juice that includes cucumber, peel it to remove the waxy coating. I typically don’t peel my carrots and ginger if they’re organic, but I do peel them if they aren’t organic.
Blend. Add all of your ingredients to the blender. You can juice your citrus directly into the blender, just make sure you don’t get any seeds in there. Start your blender on the lowest setting and work your way up to high and blend just until your ingredients are smooth and cohesive. Try to blend your veggies as little as possible, because the longer you blend, the more heat that will be created, and the will degrade the vitamin content of your veggies. For the more fibrous carrot juice, you want to make sure you're using a high powered blender like Vitamix that can easily pulverize a handful of carrots in just a few minutes.
Squeeze. Layer a damp cotton cloth (you could use a cheesecloth or nut milk bag, but I prefer using an old cotton t-shirt that I’ve cut into a square/rectangle) over a large measuring cup and pour in your veggie puree. Scrape out the inside of your blender with a small spatula to make sure you leave anything behind. Next, match up the four corners of your cloth and twist to separate the juice from the fiber. For more detailed instructions, check out the video where I walk you through the exact squeezing motions I use.
Serve over ice.
Enjoy!
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