What is green juice & why should I be making it?

I recommend green juicing to all my clients, friends, family, everyone! I get a lot of blank stares when I say "green juice", so this email explains what that means and why I recommend it. As a reminder, I recommend a minimum of 16 ounces of green juice every day, right after a shot of wheatgrass (or filtered water with lemon) first thing in the morning.

What is green juice & why should I be making it?

I've been making green juice for so long, that I forget many people don't understand what green juice is, and what the benefits are of doing it every day. This email is for those of you who are new to green juicing, and for all of us as a reminder!

WHAT IS GREEN JUICE?

Green juice is made when primarily vegetables and sometimes a small amount of fruit are processed through an appliance called a juicer. A juicer extracts the liquid nutrition from the produce, leaving the pulp behind.

Some of the best green veggies to use are cucumbers, celery, kale, chard, romaine lettuce, broccoli, parsley, sprouts and spinach. Other veggies that add zing are: red, yellow or orange bell peppers, garlic, ginger, red cabbage and carrots. When thinking about adding fruit, lemons and limes can be used freely. However, limit other fruits to one piece or so, to keep the sugar intake low and the green, alkaline goodness at the center of attention! Some good fruit choices are one serving of apples, pears or melons.

WHY SHOULD I GREEN JUICE?

This is a great question! When I demo juicing, it is easy to see that the amount of produce I put through the juicer is much more than I could eat in a meal, or even a day, and is not a combination I would normally find appealing, if eaten whole. It's probably too much. But if those same veggies are juiced together, they create a wonderful combination of flavors that fills my body and soul with pure liquid gold! I am in essence getting the pure life force from the plants! So, here is a list of benefits:
Consumption of large quantities of vegetables that otherwise would be difficult to eat
Fast nutrient consumption since it is in liquid form
Easy digestion, as there is no bulk
Curbs the appetite, as you are getting real nutrition that your body craves
Alkalizing effect on the body (an acidic environment promotes disease)
Great for immune system support
Tastes great!

JUICER INFO, PLEASE

Juicers come in all shapes, sizes and costs. You can get a book by Tina Pruitt called "Juice Yourself Healthy" (www.tinapruitt.com) that breaks down the types of juicers a bit more. Juicers like the Breville, Omega, Champion or Green Star are perfect for green juices.

Keep in mind that if you want to also juice wheatgrass, which I *strongly* recommend, make sure your juicer can do that. The Omega is the juicer I use, and the one I recommend. Shop online for good deals - the best price I've found is from Wheatgrass Kits (see my shopping page for a link)..

And if you're wondering what the difference is between juicing and blending, there's a good post on that here: http://www.tinapruitt.com/recipes/what-is-the-difference-between-juicing.... Briefly, a blender purees vegetables and fruits into a drink that retains all the fiber of the produce. High speed blenders like Vitamix are perfect for smoothies.

I am hopeful that his helps with some of your green juice questions. If not, please email me your questions! I would also love to hear from you if you are currently a green juicer, or are "getting there". What are your questions, concerns, comments?

"THE FEAST" MIXED GREEN JUICE RECIPE
1 small head romaine lettuce (in multi-pack)
3 cucumbers
1 red pepper (de-stem and de-seed)
8 kale leaves
6-8 celery stalks
1 fuji apple
1/2 lemon (with just the yellow trimmed off, and pith intact)
2 garlic cloves (skin removed)
1/2 - 1" ginger
1/8 tsp cayenne

Preparation:
Wash all produce.
Wrap garlic & ginger in lettuce or kale.
Put all ingredients through your favorite juicer and...
Enjoy!