Juicing: The Good Kind

A year ago my husband and I began making freshly extracted juice from fruits and vegetables. We invested in a Breville Juice Fountain after watching the documentary Fat, Sick, and Nearly Dead. We lost quite a bit of weight on our juice diet. More importantly, we noticed how the ingestion of micro-nutrients changed our digestion, our complexions, and improved our overall well being more than just a diet could.

On days, we skipped juicing we really felt a difference and could not wait to make a batch to help ourselves feel better. Scarlett even drank it. There is no better way to get vegetables in to anyone.  Unfortunately, drastic changes to our lives made us slack off on the diet and juice aspect for a few months. But the entire time, we kept saying how much we could not wait to get back to it.

You have to be careful with juicing. It is not calorie free. Therefore, it’s good to stick to recipes and opt for more vegetables than fruit. Also, buy organic and/or locally grown as much as you can to keep the food as nutritional as possible while avoiding any franken vegetables.

I use:

1/2 bunch of Kale

1/2 bunch Swiss Chard

3 carrots

2 apples

1 lemon

3 stalks of celery

1 cucumber

For us the key to drinking juice is ICE. It’s so much more palatable when it is cold. After a few months of being uncomfortable. Lamenting the scale and missing my juice skin (the literally radiant glow I had –I know. Proper nutrition, go figure).

I pushed us back to the world of juice. After a few days of feeling better and re-arranging our morning routine we are rebounding back to how we felt last year. Slowly, we are adopting a new fitness routine and a juice/food plan to invest in a healthier future.