Often times we can be discouraged from juicing because let’s face it… all those vegetables add up fast $$! In order to keep the expense down, I wanted to share a recipe with you I typically make a few times a week and help you narrow down which produce must be organic to avoid ingesting too many pesticides and vice versa.
By the way, I’m proud to say that my Hurom Juicer has earned a permanent place on my countertop! No more digging it out of the pantry and lugging it into the kitchen!
If you’re on a budget and need to prioritize your purchases, the Environment Working Group (EWG) guide is a great source to determine which fresh fruits and vegetables you can get away with not buying organic.
12 Most Contaminated – “Dirty Dozen”
- Cherry Tomatoes
- Hot Peppers
- Nectarines (imported)
- Sweet Bell Peppers
- Kale/Collard Greens +
- Summer Squash +
15 Least Contaminated – “Clean 15”
- Sweet Peas (frozen)
- Sweet Potatoes
Download EWG’s handy pocket guide for quick reference!
Organic vegetables like carrots and celery are always inexpensive and they’re 2 of some of the best beauty foods so I always almost always add one if not both to my juice to help keep the cost reasonable. If your goal is to lose weight; however, be careful as to how many carrots (and other sweet vegetables and fruits) you juice.
I always make enough juice to have twice throughout the day. I drink 8 -10 oz immediately and store another 8 – 10 oz in an airtight mason jar to drink later.
- 3-4 carrots
- 3-4 celery stalks
- 1" ginger
- 1/2 green apple
- 1/4 bunch parlsey or cilantro
- Wash all vegetables
- Chop vegetables as necessary (I typically only chop stringy vegetables like celery)
- Juice and enjoy!
If it's not sweet enough for you, substitute a pear or use the whole apple. Juice should always be no more than 1 part fruit, 3 part vegetables. Store leftover juice in airtight container and drink within 12 hours (or longer depending on your juicer). Refrain from eating anything else for approximately 20 minutes
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