Today, I began with the carrot juice left over from yesterday. And yes, I know you’re supposed to drink your juices immediately, but I’ll be honest here and say that if I have to juice fresh every single time I have a meal, I will fail at this. So my rule is to drink carrot/fruit-based juices within 24 hours and green juices within 8 hours. I know I will lose some nutrition by doing this, but I will lose it all if I fail at juicing altogether.
Over the past several days, I have tried several different combinations of juices. All of the carrot/fruit juices have been delicious, though one that I made with pineapple was far too sweet (less pineapple and more carrot next time should fix that).
The problem has been finding the right combo of veggies and fruit for the green juice. Until yesterday, every one that I made had some kind of issue — too bitter (white skin of the grapefruit) or too acidic (a whole lemon is too much). But yesterday, I finally matched up the right foods in the right amounts for a pretty good green juice!
2 leaves kale
2 huge handfuls baby spinach
2 celery stalks
1/2 English cucumber
2-3 sprigs of parsley
2 mini yellow bell peppers
2 apples (I used one gala and one granny smith)
This made right at one quart of juice, which as it turns out, was exactly what I needed.
Here’s a little tip for you. Collect your pulp after you finish juicing, and juice it again. I got another ounce of gorgeous deep green juice by doing this yesterday.
Cheers — to your health!