7 juice recipes l Start Your Day With A Green Juice

GREEN POWER


is green juice may not appear a true green color because of the carrots,
but it is chock-full of antioxidants and other nutrients that benet your
eyes, brain, muscles, hair, and nails. Now that’s powerful!
Makes 1 (12-ounce) serving Prep time: 10 minutes

Ingredient 

  • 2 cups spinach
  • 6 kale leaves
  • 1 green apple
  • 3 carrots
  • Fresh ginger root

Directions

1. Wash all the ingredients.
2. Remove the apple core and discard. Cut the apple into quarters, leaving
the peel intact.
3. Cut the carrots into 4-inch pieces.
4. Slice off a ½-inch piece of the ginger root.
5. Place a pitcher under the juicer’s spout to collect the juice.
6. Feed each ingredient through the juicer’s intake tube in the order listed.
7. When the juice stops owing, remove the pitcher and stir the juice.
8. Serve immediately.

STORING TIP

Carrot juice does not keep well in the refrigerator, and the
color and avor can spoil quickly. Always drink carrot juice immediately.

PER SERVING

CALORIES: 158; TOTAL FAT: 2G; SUGAR: 22G; CARBOHYDRATES: 45G;
FIBER: 2G; PROTEIN: 9G


LEAN GREEN JUICE

A healthy digestive tract is key to maintaining overall health and a healthy
weight. Apples boost good gut bacteria and contain pectin, a soluble ber
that improves digestion. Collard greens contain antioxidants that protect
the stomach lining, and fennel soothes the digestive process. Stay lean
with green juice.
Makes 1 (12-ounce) serving Prep time: 15 minutes

Ingredient 

  • 1 green apple
  • 5 collard leaves
  • 1 cucumber
  • ¼ fennel bulb
  • 2 celery ribs
  • ½ lemon
  • Fresh ginger root

Directions

1. Wash all the ingredients.
2. Remove the apple core and discard. Cut the apple into quarters, leaving the peel intact.
3. Trim the ends from the cucumber and celery, then cut into 4-inch pieces.
4. Remove the stalks and fronds from the fennel and save for later.
Cut the bulb into quarters.
5. Peel the lemon and cut into quarters.
6. Slice off a ½-inch piece of the ginger root.
7. Place a pitcher under the juicer’s spout to collect the juice.
8. Feed each ingredient through the juicer’s intake tube in the order listed.
9. When the juice stops owing, remove the pitcher and stir the juice.
10. Serve immediately.

INGREDIENT TIP

All the parts of fennel are edible. e bulb, leaves, and
stems can be juiced and the seeds can be used to avor meats, vegetables,
salads, and baked goods.

PER SERVING

CALORIES: 106; TOTAL FAT: 1G; SUGAR: 17G; CARBOHYDRATES: 33G;
FIBER: 1G; PROTEIN: 4G

REJUVENATOR GREEN JUICE

is juice is called the rejuvenator because it’s so healthy and energizing.
e pink grapefruit adds a wonderful color to the juice, and the fruit is
great for your heart and your skin.
Makes 1 (12-ounce) serving Prep time: 15 minutes

Ingredient 

  • ½ pink grapefruit
  • 4 kale leaves
  • 1 cucumber
  • ½ green apple
  • Fresh ginger root

Directions

1. Wash all the ingredients.
2. Peel the grapefruit and separate into sections.
3. Trim the ends from the cucumber, then cut into 4-inch pieces.
4. Remove the apple core and discard. Cut the apple into quarters, leaving
the peel intact.
5. Slice off a 1-inch piece of the ginger root.
6. Place a pitcher under the juicer’s spout to collect the juice.
7. Feed each ingredient through the juicer’s intake tube in the order listed.
8. When the juice stops owing, remove the pitcher and stir the juice.
9. Serve immediately.

HEALTH TIP

Be sure to check with your doctor before consuming
grapefruit, which can interact with certain medications.

PER SERVING

CALORIES: 121; TOTAL FAT: 1G; SUGAR: 17G; CARBOHYDRATES: 33G;
FIBER: 1G; PROTEIN: 6G

CELERY TWIST JUICE


Celery juice has become popular recently due to its ability to help your
body heal from many types of ailments, including liver toxicity and
eczema. According to best-selling author Anthony William, also known as
the “Medical Medium,” sodium cluster salts in celery differ from other
types of sodium and can help ght off unwanted bacteria and viruses.
Makes 1 (16-ounce) serving Prep time: 10 minutes

Ingredient 

  • 1 large bunch celery
  • 2 clementine oranges

Directions

1. Wash all the ingredients.
2. Trim ends from the celery, then cut into 4-inch pieces.
3. Peel the clementines and separate into quarters.
4. Place a pitcher under the juicer’s spout to collect the juice.
5. Feed the celery, then the clementines through the juicer’s intake tube.
6. When the juice stops owing, remove the pitcher and stir the juice.
7. Serve immediately.

INGREDIENT TIP

For best results, drink celery juice on an empty stomach. If
you are not used to drinking any green juice at all, begin with 4 to 8 ounces
per day.

PER SERVING

CALORIES: 96; TOTAL FAT: 1G; SUGAR: 16G; CARBOHYDRATES: 28G;
FIBER: 2G; PROTEIN: 5G

KEEP IT SIMPLE GREEN JUICE


is is one of my favorite recipes because it uses only three ingredients
and the avors complement each other so well. Plus, I usually have these
items in my refrigerator, which saves me a trip to the market.
Makes 1 (10-ounce) serving Prep time: 10 minutes

Ingredient 

  • 4 romaine lettuce leaves
  • 4 celery ribs
  • 1 green apple

Directions

1. Wash all the ingredients.
2. Trim the ends from the celery, then and cut into 4-inch pieces.
3. Remove the apple core and discard. Cut the apple into quarters, leaving
the peel intact.
4. Place a pitcher under the juicer’s spout to collect the juice.
5. Feed each ingredient through the juicer’s intake tube in the order listed.
6. When the juice stops owing, remove the pitcher and stir the juice.
7. Serve immediately.

INGREDIENT TIP

You may use any variety of apple for the recipes in this
book. I recommend using green apples because they contain slightly less
sugar than other types of apples.

PER SERVING

CALORIES: 73; TOTAL FAT: 1G; SUGAR: 15G; CARBOHYDRATES: 23G;
FIBER: 1G; PROTEIN: 2G

BLUE GREEN LEMONADE


is is a great recipe for introducing children and young people to green
juice. e juice’s color is interesting, and kids will appreciate the juice’s
fruity avor without even realizing it’s good for them. is drink is full of
antioxidants and great for the immune system. You’ll like it, too!
Makes 1 (12-ounce) serving Prep time: 10 minutes

Ingredient 

  • 4 kale leaves
  • 1 cucumber
  • 1 pear
  • ½ cup blueberries
  • 1 lemon

Directions

1. Wash all the ingredients.
2. Trim the ends from the cucumber, then cut into 4-inch pieces.
3. Cut the pear into quarters, removing the seeds but leaving the peel intact.
4. Peel the lemon and cut into quarters.
5. Place a pitcher under the juicer’s spout to collect the juice.
6. Feed each ingredient through the juicer’s intake tube in the order listed.
7. When the juice stops owing, remove the pitcher and stir the juice.
8. Serve immediately.

DID YOU KNOW?

ere are two common types of kale: curly and lacinato.
e lacinato, or Italian, variety of kale is often called dinosaur kale because
it has dark, bumpy leaves that resemble dinosaur skin.

PER SERVING

CALORIES: 187; TOTAL FAT: 2G; SUGAR: 30G; CARBOHYDRATES: 61G;
FIBER: 2G; PROTEIN: 8G

ARUGULA GREEN JUICE


If you’ve ever eaten a mixed salad with romaine lettuce, arugula, and
pears, then you have some idea of how this juice tastes. Arugula adds a
slight peppery avor and helps lower the risk of diabetes, heart disease,
and cancer.
Makes 1 (12-ounce) serving Prep time: 15 minutes

Ingredient 

  • 1 romaine lettuce heart
  • ½ cup arugula
  • 2 pears
  • ½ lemon

Directions

1. Wash all the ingredients.
2. Cut the pears into quarters, removing the seeds but leaving the peel
intact.
3. Peel the lemon and cut into quarters.
4. Place a pitcher under the juicer’s spout to collect the juice.
5. Feed each ingredient through the juicer’s intake tube in the order listed.
6. When the juice stops owing, remove the pitcher and stir the juice.
7. Serve immediately.

INGREDIENT TIP

e center of a head of romaine lettuce is called its heart.
You often can nd romaine hearts prewashed and packaged in groups of 2
or 3 at the grocery store.

PER SERVING

CALORIES: 181; TOTAL FAT: 1G; SUGAR: 35G; CARBOHYDRATES: 63G;
FIBER: 2G; PROTEIN: 5G

Enjoy your day


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