Before and After Blend- Breakfast Juice on Right, Lunch on Left
A friend of mine asked me to write more about juicing today, and also asked me to share some of my juice recipes. I want to also talk about about how I look and feel after two weeks of juicing. Let’s start with the recipes.
My morning juice falls a bit more into the orange color than the green. For whatever reason, I have a hard time drinking green things in the morning. It just doesn’t appeal to me. So here is my morning fruit/veg juice recipe. I hope you enjoy and try it out for yourself.
1 small apple
1 slice cantaloup
1 large chunk of cucumber, mostly peeled
1 small piece of ginger
1 tsp chia seeds
1tsp flax seeds
That quantity fills my Magic Bullet juicing cup to the top. I blend it and drink it as is, because I want the pulp and the fiber. If that doesn’t appeal to you, you can strain your juice at the end to remove the pulp and fiber. I don’t recommend this because you truly want the fiber, especially the gelatinous fiber that the chia seeds provide. Chia seeds are great for removing toxins from your intestines. Plus both chia and flax seeds are a great source of Omega-3 fatty acids. However, I juiced for my sweetie and he was not fond of the pulp. (He drank it anyway like the good guy he is.) I happen to really like the taste and texture, even if it is slightly thick like a smoothie.
Here is my lunchtime juice recipe. You can alter and change it however you like though. Juicing is completely subjective and totally up to your tastes. And again, if you like your juices watery rather than thick, by all means strain away. Just remember you are removing the fiber. Also keep in mind when you juice with non-watery vegetables and fruits like apples and spinach and kale, you need to balance your juice with watery vegetables and fruits like tomato, cucumber, melons and the like.
1 small apple
1 large chunk cucumber
1 chunk tomato
1 handful spinach
1 handful kale or chard
1 small slice ginger
1 tsp chia seeds
1 tsp flax seeds
The lemon juice, water, ginger and apple are essential for flavor. With a green juice you still need to have a certain sweetness, which is provided by the apple. You also need a dose of tartness, provided by the lemon. The lemon also helps the juice retain its green color because it is an anti-oxidant and doesn’t allow for enzymatic browning. The ginger makes everything come together. I hope you enjoy these recipes. But feel free to experiment on your own.
Juicing is the best instant fruit/vegetable delivery system I know. I can categorically say after two weeks of juicing I have had more energy than I have had in a long time. On top of that, I have had more satiety and satiation through a combination of juicing, protein, fats, and nuts. In the morning I drink my juice with two semi-hard boiled eggs and usually munch on nuts or a Cliff bar. I eat a piece of chicken and some cheese and nuts along with my lunch time juice and both meals leave me satiated and content for a full four hours at least. That is a lot of fuel for very few calories. Both meals also take very little work to prepare.
I know my skin is more glowing and healthy than ever. Here is a side by side comparison from last to this week with no makeup. Honestly I don’t really see a huge difference, but here we are anyway. I do know I feel great, my skin feels more taut and hydrated, and I am getting four times as many fruits and vegetables per day.
The lighting is a bit different so I can’t say this is an accurate study in the least. But here it is. Either way, my skin is happy, I feel great, and have more energy than ever before. So all in all, it’s a win-win for me.
- Juice Recipe From Love Grace: Berry Chia Fresca (freepeople.com)
- 8 Reasons To Eat Chia Seeds (And 12 Ways To Eat Them!) (ishopeco.wordpress.com)