Cut the produce to fit the feeding tube of a juicer. Process the produce in the juicer, then stir well and serve in two 16 oz. glasses.
Notes
Yields approximately 4 cups (32 ounces).
Recipe TIPS
Juicing is not a substitute for eating; rather it is a nutritional boost like a vitamin or supplement. Incorporate fresh juices into an overall healthy diet, but don't overdo it.
Use only enough fruit to make any green juice palatable. Concentrated fruit juice can cause spikes in blood sugar, which is a burden on your system, so limit the amount of fruit. On the subject of avoiding fruit juice, the same goes for smoothies. Fresh vegetable juice is an ideal base for smoothies too.
If you juice often (more than 3 x week), rotate the vegetables and greens to add a variety of nutrients.
Choose organic produce for juicing. Everything gets concentrated in the juice; you don't want pesticides in the mix.
Using frozen berries instead of fresh will yield more juice from the berries.
For the most appealing color, avoid mixing vegetables and fruits that are red and purple with deep green varieties. This combination turns brown and is less appetizing.
Fresh juice should be consumed as soon as possible, however, if you save it, do so in a container with little air and no longer than 48 hours for best results.
Freeze any leftovers to use as a base for smoothies.