So far my intuition has guided me true to make not only healthy but tasty green juices. I really believe that a really relevant and big incentive to stay true to any juice fast, you gotta make the juices tasty/palatable and not grimace every time you take a swallow. Went ot the Farmers market to replenish and picked up some organic red chard. Since the success of adding garlic to #3 and since garlic has great healing attributes I added garlic today again and it worked great!! Here's todays recipe. Oh BTW these recipes I've been posting make approx 32 oz (1qt)
2 large Cucumbers
4 stalks Celery
6 romaine lettuce leaves
4 Red Chard Leaves
Handful of Cilantro
1 Lemon
thumbs sized chunk'o ginger
3 Garlic cloves
I tried a jalapeno in #3 but I'm looking forward to trying other spicy peppers.
The gist of the post was about making green juices "tasty/palatable" so obviously it tastes very good or I wouldn't have posted it. As I mentioned in one of my other posts that one of the secrets to making green juices palatable is using high water content mild vegs such as cucumbers and celery to tone down any bitter taste of the greens. The lemon and ginger also masks but also adds their own unique flavor. This is only the second time I've ever juiced garlic and I love it! Being that raw garlic also has many great health benefits I'll prolly use it just about everyday in one of my daily juice mixes.
sounds like a goood, affordable -long as we can get cukes that don't cost 3.99 - and simple/ palatable juice. Those in the IP program, or following the Gerson thesis might want to know these simple recipies. Mine are MOST OFTEN too complex - aka 'hardcore'. (mmmm I'm happy...
seemsthat should be worth something. and it is! ) :-)
I favor the KISS ( Keep it Simple Stupid) principle. I think is is easier on the system to absorb and assimilate when there are not too many ingredients in the juice. These more complex juices I see more as occasional treats.
Home
