Basic Green Juice

Basic Green Juice

JUICESPIRATION

Can anyone guess what my favorite thing to drink is? If you follow my instagram you probably got it! Juice. I love fresh pressed veggie/fruit juice. It makes me feel alive and JUICY! I have been drinking 16-32 ounces of green juice daily for the last three years. Even when I’m not so faithful to my typically raw diet, I still manage to get my juice. I wanted to dedicate a blog post to my personal favorite juice recipe. I’ve been playing around a lot lately with my new life partner…I mean juicer! I recently got a Norwalk and it’s changed my life. We’re pretty much best friend. I’ve love the Norwalk because I can juice in the morning and have 4 to 6 juices for the day or even prepared for the following day. The nifty thing about hydraulic cold press juicers is that they don’t grind and heat the fruit and veggies, they simply press it. This make the enzymes that are in the fruit and veggies last much longer (up to 72 hours). The Norwalk also yields an incredible amount of juice in comparison to standard juicers such as the Breville. Now, Norwalk’s are not cheap, they start at $2,300…but when you do the math (if you’re a juice drinker like me) you will actually save money in the long run. I’ve been known to spend $12.00 on a 16 ounce juice (I know, I know!!) but when you need it you need it! I used to have to buy veggies daily because my juicer wouldn’t yield much juice from the veggies. Now I only have to buy them 2 times a week. Money saving!  It took me a while to commit to getting a norwalk and it’s defiantly an investment, but an investment in your health and vitality. Other juicers will work and give you great benefits, but if you have the funds or want to start saving (like I did) then it’s worth it. Okay! Lets talk about the recipe.

 

BASIC GREENS

Ingredients

  • 1 large cucumber, peeled
  • 5 stalks celery
  • 2 large limes, peeled
  • 1 small pineapple, cored and peeled
  • 5 stalks of kale, cut
  • 1 small bunch of basil
  • 1 small bunch cilantro
Read the whole recipe on Radiantly Raw