This green juice I made is packed with minerals, vitamins, antioxidants, enzymes. Reduces inflammation, gives you a great boost of energy, and boosts your immunity. I drink this as a supplement to my meals, or an afternoon pick me up. For my juices I keep the fruits down to a minimum, and only use the minimum amount to add a little bit of sweetness to cut the bitterness of the greens. Sugars spike your blood sugar, and vegetables do not spike your blood sugar which keeps you nice and balanced. š
As always, I make a ton all at once and save the rest for the next couple of days. It’s the best way to save time and energy!
ingredients
Makes 80 oz – I drink 16-20 oz/day
- 2 large bushels of chard – strong source of folateĀ
- 2 large full stem bushels of celery – good source of potassium
- 2 lemons with skin –Ā alkalizingĀ
- 2 apples – great for taste šĀ
- 1/2 large ginger, peeled – wonderful for circulationĀ
directions
Wash and dry all the vegetables. Peel the ginger, and juice first. anything that’s left of the ginger will be juiced with the remainder of the other vegetables, so that’s why I like juicing the ginger first! then juice the chard, celery – even it’s entire green stems, then the apple and lemon. Store your juice in a glass mason jar and fill the juice up the to top. This will help to prevent your juice from oxidizing. Enjoy!
Ā When everyone else is having their coffee break, you can have your juice break! š
