Warmer weather, fresh air, and farmers’ market openings often inspire healthier eating. Late Spring is a great time to find an abundance of fresh, locally-sourced fruits and vegetables. And with all the outdoor activities summer brings, many of us wonder how we can have more energy throughout the day.
Instead of reaching for more caffeine, give juicing a try! It’s done marvels for my overall health and energy levels. After my Nia workout, a pint of green juice makes an refreshing and energizing mid-morning snack to hold me until lunch.
For green lemonade, my favorite veggies are:
ADD ONS if you like:
Packed with readily-available nutrients and living enzymes, fresh juice energizes the body. Juicing separates the fiber in vegetables from the nutrients, which gives your digestive system a break. It’s like a nutrient transfusion!
In our family, we juice regularly and our 8-year old, Olivia, loves to help!
Recently we invested in a juicer upgrade to the Omega VSJ from our previous Omega VRT. The new one is much quieter, stronger, and easier to clean, though the VRT worked well for a while. If you’re just getting started with juicing and want to get the hang of it without a big financial commitment, Juiceman has made some decent juicers in the past. Hopefully they still do!
Allison's Green Juice
By Allison Rivers Samson
Makes approximately two 16 oz servings
1 medium head bok choy
6 stalks celery
1 bulb fennel
1/2 bunch parsley
1 bunch mint
1/2-inch finger ginger
1/2-inch finger fresh turmeric
1-2 lemons, yellow part of skin removed
1 lime, green part of skin removed
1. Wash and cut ingredients into bite-sized pieces.
2. Follow instructions for your juicer, alternating between firm vegetables and leaves.
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