Green juice is gaining popularity nationwide as a growing audience of enthusiasts moves away from the high sugar content of juice drinks, and embraces the power-packed nutrition of green alternatives. Unlike fruit juices and even other vegetable juices which are loaded with sugar, green juice is an alkalizing, cleansing, healing, hydrating and restorative blend of green veggies, with far less sugar that the others.
There are many variations to the base green juice recipe, which includes cucumber, celery, broccoli stems and kale. One freshly pressed glass of green juice daily provides a variety of vitamins, nutrients, minerals and phytonutrients that are believed to protect cells against premature aging and disease.
The most beneficial green juice is filled with raw, seasonal produce, rich in vitamins, minerals, enzymes and amino acids for healthy skin, hair, nails and teeth. Green juice is quickly digested and absorbed, and provides the body with an injection of vegetable-sourced nutrients that would take eight cups of salad to equal.
Green juice should be made with fresh, seasonal produce beginning with darker leafy green vegetables, which are richer in nutrients than paler green veggies. Chard, kale, spinach and other organic ingredients will influence the green juice’s flavor and sweetness, which may need to be adjusted to taste, especially for folks with a sweet tooth. Start simply when making green juice for the first time. Spinach, cucumber, green apple and lemon are ingredients for a sweeter green juice that may be more palatable to the uninitiated.
Later, juicers should swap out the cucumber for kale, and apple for parsley and celery, for the full benefits of a true green juice. Green juice enthusiasts claim to feel more energetic when they drink it, and notice improvements in their complexion almost immediately – the “green juice glow.”
Since vegetable juice is highly perishable, it’s best to store green juice in a jar with an airtight lid when it can’t be consumed the moment it is juiced.