Jammin’ Juice Recipe For Body Detoxification

By SpartyGreenMom

Ingredients

• 1/8 green cabbage
• 1/8 red cabbage
• 2 stalks of celery (include green leaves if available)
• 1/2 beetroot
• 1 green apple
• 1 carrot
• 1 whole lemon
• 1 inch ginger

Details

Servings 2
Adapted from highonhealth.org

Preparation

Step 1

Place all ingredients one at a time in your juicer. I always like to save the celery till last as the strings can end up clogging up the screen (I use a champion masticating juicer). Also try and alternate softer ingredients like cabbage leaves, with the firmer vegetables like carrots or beetroot as they will assist moving the softer veggies along.

I always blend the finished product with some ice cubes briefly as I love my juice cold and it also helps to mix the foam through the juice.

Drinking your juice as close to making it is always preferable, as it begins oxidising as soon as it is made therefore diminishing the nutrient and enzyme content. However if you are short of time, you can always juice up to 3 days ahead of time, as long as you store the juice with absolutely no air in the container and glass containers are best. You can fill the juice right up to the top of a jar, cover with cling film then screw on the lid.

Also, try to drink your juice on an empty stomach first thing in the morning, and do not consume any solids for at least an hour afterwards and even try and wait until you start to get hungry. This is because your body will utilise the juice much better without the added work of digestion.