This recipe makes around 32 ounces of juice, and it's a great, basic choice to keep your health and immunity up while keeping you cool this summer.
I prefer using romaine and cucumber as a base because they create a lot of juice that is mild in flavor, but you can substitute in any of your favorite greens to personalize it more to your tastes. I don't recommend using a cruciferous green (kale, chard, mustard greens) as a base for your juice. These greens contain oxalic acid, which can cause kidney stones and thyroid issues.
You can read more about oxalic acid in my Carnivore Diaries blog HERE.
I also like to add a thumb-sized flavoring ingredient. Choose 1 or 2 that sound appealing to you and don't be afraid to try new combos!
Without further ado, here is the recipe!
Yield: 32 fl. oz.
1 head romaine lettuce
1 large cucumber (6-8 inches)
2-3 stalks celery
1-2 leaves kale or chard
1 bunch parsley
1 thumb-sized piece beet or carrot or ginger, turmeric or garlic
I usually store my turmeric and ginger root in the freezer because I use them less frequently and I don't want them to mold in my fridge.
Combine all ingredients and juice to your desired consistency. Sometimes I add a little Redmond salt or Himalayan salt to add more flavor.
Be sure to drink your freshly juiced beverage within 48 hours and enjoy!Click here to schedule your FREE Discovery Call with me!