People feel different when they start juicing,” says Cherie Calbom, MSN, a nutritionist and author of The Juice Lady’s Big Book of Juices and Green Smoothies. No more brain fog, a better mood, more energy, fewer aches and pains, better sleep, less hunger and cravings, and weight loss are just some of the benefits that her clients who juice routinely experience. Why? Because fresh-squeezed juice is live food full of vitamins, minerals, enzymes, and other nutrients.
As a rule, Calbom recommends juicing mainly veggies and adding just enough fruit to cut bitterness. For specific ailments, at right are some of her favorite juicing recipes (each makes 1 serving).
Juicing Time Saver:
Although it’s best to drink fresh juice right away, you can make your morning juice the night before and refrigerate, or make a big batch and freeze single servings. Freeze juice in glass jars with lids, leaving a couple inches of space at the top, as liquid will expand. To thaw, put a jar in the fridge overnight and it’s ready to drink in the morning. Contents will naturally separate somewhat—just shake to blend.
- 1 handful flat leaf parsley
- 1 dark green lettuce leaf
- 3–4 carrots
- 2 stalks celery (with leaves)
- 1 2-inch chunk of ginger root
- 1 lemon, peeled if not
- 5 carrots
- 5–6 radishes with leaves
- 1 green apple
- ½ lemon, peeled if not organic
- ½ ripe cantaloupe, seeds and rind removed
- ½ cucumber, peeled if not organic
- 1–2-inch chunk of ginger root