Perfect Vegetable Juice

girl drink vegetable juice

This is my favourite juice and one of the things that helped to stabilize my health when I was unwell for 15 years.  I drank 2 – 16 ounce glasses a day for a two years and then went to one per day.  To this day it is a favourite.  This alkalizing vegetable juice is full of vitamins and minerals in an assimable form.

Ingredients:

2 carrots
2 stalks of celery
5 – 6 leaves of Romaine or other leaf lettuce
1/2 golden delicious apple
1 small beet

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Directions:

1. Scrub organic carrots or peel the carrots if they are not organic.

2.  Clean the rest of the vegetables, and wash & dry lettuce.

3.  Juice the carrots, apple and the beet.

4.  Use the celery to help push the lettuce through the juicer.

5. Continue till all the vegetables are juiced.

6. Enjoy your glass of vegetable juice.

 

Note:   The celery (and lettuce) in this recipe has amazing health benefits. It is alkalizing, easy to digest, high in fiber and low in calories.

I therefore include it in my Weekend Web Weight Loss BootCamp.   Check it out here:  Acid Alkaline Diet BootCamp for Weight Loss and Balance

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Diana Herrington

Diana has been writing about natural health and wellness for over 20 years. Having used foods to heal her own body, she now shares her wisdom with others.

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7 Comments

  1. I pulled a 3 lb beet out of the garden today! Juice anyone?? Great article and lovely juice recipe. I often add a chunk of beet to my green smoothies. It turns ichy looking brown into vibrant red when your base is blueberries or blackberries

  2. What can one do with all the fiber left over from the juicing. Seems like such a waste to throw it in the compost. Yet I am not a very creative cook on my own and need ideas!

  3. I read that you can make crackers from the juice pulp. I haven’t tried it yet but there are many recipes online if you do a search.

  4. Hello,
    I follow the following steps,

    1. Take 1 beat, 1 carrot, 1 tomato, 1 cucumber, and some spinach leaves
    2. Clean them under running water.
    3. Cut them, and boil all of them by adding turmeric and salt in a cooker for 10-12 mins.
    4. After boiling, blend the vegetables and mix the blended vegs with the boiled water.

    The purpose of boiling is that heat breaks down the food well and makes it easier for digestion.

    Are the mentioned procedures really healthy or should I use a different approach?

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