Happy Spring! Well at least here in South Carolina, it’s already basically summer (90 degrees out…WHERE’S THE POOL?!) With the change of seasons, it’s natural to take a chance to refresh, reset, and renew our bodies, our minds, and our routines. (Hence why spring cleaning is a thing). There’s absolutely no need for juice cleanses or “detoxes” to spring clean our diet (our bodies detox naturally!). However, there’s nothing wrong with adding in fresh juices and plenty of fibrous fruits and veggies to get more nutrients into your body! The key with juices is to fill them with plenty of green vegetables, rather than mainly fruits. Remember when we juice fruits and vegetables, we’re only getting the sugars and the vitamins out of them, getting rid of the gut-healthy fiber. So yes, all in all, it’s ALWAYS best to eat the fruits and veggies in their whole form, but sometimes that doesn’t work with our lifestyles. So adding in a green juice to your diet every now and then can add in some nutrients you may be skimping on, and that’s okay, as long as it’s never replacing food. Always think of it as an added bonus, not something to “Detox” with!
The nutrients in a freshly pressed juice can hit your bloodstream faster, and the nutrients are easily absorbed. A great way to get all the vitamins and minerals vegetables provide. However, remember that if you fill your juice with excess fruit, your juice is devoid of fiber, so yes, you’ll get some great vitamin C and other key vitamins and minerals, but you’re also going to spike your blood sugar, causing a release of insulin, and then a crash right after, causing more hunger. So always try to incorporate your juices with a meal (or pair it with a healthy fat/protein combo such as almond butter or avocado toast!), and focus on mainly vegetables versus fruit to avoid spiking that blood sugar.Print
- 1 large bunch swiss chard
- 1 large handful spinach or kale
- 2–3 large stalks celery
- small handful fresh basil or parsley
- 1 small handful mango or pineapple (1/4 – 1/2 cup)
- 1 small cucumber or 1/2 large cucumber
- 1 small ginger root
- 1 lemon (peeled)
Add all freshly washed vegetables to a high-powered juicer one by one.
Another great reason to juice (or make smoothies!) is to use up extra produce before it goes bad. Usually, I freeze fruits before they go bad to add to smoothies, but certain vegetables don’t always freeze well. For example, we have an incredible backyard garden bed now (so so fun!) with amazing herbs and vegetables growing aplenty: kale, romaine, cucumber, mint, parsley, basil, tomatoes, etc. So now that our kale and romaine is literally FLYING out of the ground, I want to be able to use it all up! I’ve been adding kale to smoothies, topping my proteins with herbs, and juicing any extra lettuce, cucumber, and herbs I have before they go bad. (Adding kale to a smoothie every morning and there’s STILL so much kale out back). Having plenty of fresh produce is never a bad thing!
Want to use the juice pulp that’s leftover? (aka all the good fiber) — try these Green Juice Pulp Muffins – I’ve tried them and they’re actually pretty tasty! A great way to add additional fiber and greens to your muffins.