Hey everyone, and welcome to 30 days of Juice & Smoothies. For the next 30 days, I will be posting juice and smoothie recipes along with tips, tricks, and more. Don’t forget to subscribe and follow, so you don’t miss a thing.
Please remember that I am not a doctor, just a humble juicer trying to heal the world before trying any recipes; if you have any concerns consult with your doctor first.
- If this is your first time juicing, start small. (50% juice 50% water)
- SOAK YOUR FRUITS AND VEGETABLES ( Sink full of water, 1 cup of water, few drops of dr.bronners soap – not too much 2 to 3 drops of soap max) for 15 minutes min.
- Clean your juicer right after juicing
- While juicing, drink plenty of water.
- For those of you with digestive issues, keep your juices as low in Sugar as possible. Even coming from fruit and vegetables, Sugar feeds bacteria of all types, including your harmful bacteria.
- If you have IBS, start by drinking only a small amount of celery juice (4 to 6 ounces), as large quantities could cause a flair – celery is high in fermentable carbohydrates. Although the fiber is removed, it can still cause tummy troubles for those who are sensitive to FODMAPs.
Day 1: September 24, 2020
Fight the bloat Green Juice
Makes 32 Ounces: 4 Cups
- 2 pounds of celery washed, soaked, and chopped
- 2 large cucumbers washed, soaked, and chopped
- 1 large navel orange washed, soaked, and chopped
- 1/2 lemon
- Soak all ingredients in a bath of apple cider vinegar or white vinegar and water for 15 minutes before juicing. (I use about 1 cup vinegar per 1 gallon of water when I soak my vegetables).
- Follow the instructions according to your specific juicer. Once all ingredients are juiced, strain the juice through a fine-mesh strainer to remove the pulp. Drink immediately or store in an air-tight jar in the refrigerator for up to 5 days. Freeze up to 3 months.