Juicing Dos and Don’ts + Recipes
Juicing is a great way to get lots of veggies into our diets. It also is an instant source of nutrition since our bodies don’t have to digest all of the vegetable fiber.
However, there are a few things to consider before you start juicing away.
Did you know that above ground vegetables, particularly greens, contain anti-nutrients that can be potentially harmful at large doses. If you think about it, it makes sense. Plants want to survive so the parts that animals can see (above ground) contain some toxins to make them less appealing. This includes goitrogens, polyphenols, tannins, lectins, oxalates, etc. In small quantities, these are absolutely fine and even beneficial. However, when we juice, we need to use large quantities of these greens to actually create juice which can cause problems in some people.
Instead, use these greens as accents and instead stick to safer fruit and root vegetables.
And of course, fruit itself. Most is fine to juice including:
If you want to add some greens, romaine, green/red and butter lettuce are better to use than kale, spinach and carrot/beet greens.
It’s also good to blend vegetables/fruits so you’re not getting TOO much sugar in one hit. Granted, it’s natural sugar, but our body needs to still process. Some even add some fat to juices to balance their blood sugar.
OK, now to the recipes….
Liver Love from the book Honestly Healthy
- 1 large beet
- 2 handfuls of spinach
- 3 carrots
- 1/2 handful of flat-leafed parsley
Juice and enjoy! And, yes, this is a high sugar one
Immune Booster from Honestly Healthy
- 3 beets
- 2 red apples
- 1 inch piece of ginger
- juice of 1/2 lemon (I just put whole lemon in juicer
Juice and enjoy!
Powered by Facebook Comments