There are two main obstacles in juicing regularly: The first one being, having enough produce on hand and the second one is making time to prepare the vegetables.
Assuming I have veggies to burn, my motto is to prep them the night before I am going to juice. Otherwise, there’s no way I’m going to wash, chop, clean up, and juice in the morning, it just ain’t gonna happen. This is a typical bowlful of prepped veggies that makes enough juice for two.
The next step in the game is having an easy-to-use juicer. Since I’m being extra careful with my sugar intake lately, I don’t add fruit to my juices anymore, other than the occasional small apple or pear. Instead, I’ve been using beets and carrots which have enough natural sweetness that fruit isn’t even necessary.
It’s also interesting to note that even using just one large beet will turn the juice red, no matter what other vegetables are included.
Ingredients:
- 1 large beet
- 2 medium cucumbers, preferably organic
- 2 large carrots
- 1 lemon, skin cut off
- 1 lime, skin cut off
- 1 small bunch of flat-leaf parsley
- 1½"-inch piece of fresh ginger, skin cut off
Method:
1. Wash produce and chop so pieces will fit into the feeder tube of your juicer.
2. Pass vegetable pieces through the juicer, alternating harder and softer textured pieces to aid in the juicing process.
3. Serve immediately.
This article was originally published on Carrie on Living. Read the original here.
*Image of “Beet Juice“ via Shutterstock.
