Green Juicing

Don’t be intimidated with green juices!  Spinach, kale, collard greens, wheatgrass, and other greens pack in vital nutrition with very little calories or bulk.  That means that you can easily mask their….interesting….tastes with something a bit sweeter. Green vegetables are full of vitamins A and C, which we all know helps our immune systems.  These veggies are high in fiber, beta-carotene, folic acid, iron, lutein, and regenerative properties that may prove to be anti-cancer*.

When I think of green juice, I can’t help remember that scene in The Thomas Crown Affair when Rene Russo’s character pulls out a mystery juice that seems to glob into a glass.  Don’t worry, your juice will be green, but won’t glob.  You can always start off with small amounts of green vegetables and increase it as your tastebuds get adjusted.

Here are two of my green favorites:

Basic Orange Carrot Kale
This is just a twist of yesterday’s basic juice.  Adjust the amount of Kale to your taste.

4 Large Kale Leaves
3 Medium Carrots
1 Medium Orange

Green Lullaby
This recipe comes from The Big Book of Juicing

1/2 lettuce
2 apples
1/2 lime
1 small handful spinach


Beginner Tips:

  • Don’t use a blender!  The green vegetables are very fibrous and require a juicer to make these drinks palatable.
  • Many juicers require you to roll leafy vegetables into small balls for proper juicing.  Check your juicer’s directions.


* Note: According to the American Institute for Cancer Research, some lab studies have found that chemicals in these foods may limit the growth of some kinds of cancer cells.

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