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Juicing Jive

January 28, 2014

I always extol the benefits of juicing – it’s a surefire way to get more vegetables, and it tastes great, too. Note that I said “vegetables” – aside from apples, I don’t juice fruits, because I think most of us get enough fruits in our diets already. But veggies! That’s another story. 

This colorful array is a version of what I call “Immune Boost Juice.” It’s loaded with vitamins and minerals, and neatly translates into about 16 ounces of juice. Right now, it consists of 2 apples, an inch of ginger, 2 chard leaves, 2 kale  leaves, about 10 springs of parsley, a spear of broccoli, 2 carrots, 1 golden beet and 2 celery ribs. Another version substitutes about 1/2 cup red cabbage for the beets – it’s not as sweet. I drink this juice in the morning, 5 days out of 7, and I am almost never sick. It’s also a great energy boost. Be sure to have it with some healthy fat, like a few nuts, to help your body absorb all the beta-carotene.

And then just wait for your friends and family to tell you that you’re “glowing”! Cheers!

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2 Comments leave one →
  1. June 10, 2015 8:24 pm

    I work at a Firestation and juicing has caught on like wild fire! Each station has a juicer and is used almost every day. It’s nice to see the tide turn toward health.

  2. November 14, 2016 10:31 am

    Loving juicing lately! and this immune boosting recipe will be perfect for the winter!

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