By Dr. Leigh Erin Connealy, MD
(This recipe is part of Beat Cancer Bootcamp)
Juicing vegetables is a great way for your body to quickly receive vital phytonutrients since the vegetables are absorbed into your bloodstream within 15 minutes after you drink the juice. These phytonutrients energize, detoxify and alkalinize you.
A high-speed blender works best and gives you a smoother juice. A regular blender or food processor will work, but you may need to blend in batches, especially with more fibrous produce.
Make sure that the vegetables that you use are organic, fresh and well washed. If your product is not organic, be sure to remove the peel before using it.
It is best to consume green drinks by themselves, without other foods. Wait for at least a half-hour before consuming other foods to get the best benefits from juicing.
You can also add a scoop of protein powder to any of the following juices and use the juice as a meal replacement, or take Master Amino Acids (MAP) as a protein substitute 30 minutes before the juice.
It’s best to drink the juices within an hour. If needed, you can store them in the fridge for up to 24 hours, but to retain the nutrients and enzymes you should drink them right away.
About 16 oz. of juice
- 1 cucumber
- A Handful of parsley
- A handful of Swiss chard
- Handful of spinach
- 1” ginger, peeled
- 1 lemon, peeled
- 2 carrots
Simply combine the ingredients together in a blender.