Thank you to all that came to the Detox Workshop yesterday! I hope you enjoyed it just as much as I did.
Here are the juice recipes if you want to continue on detoxing or if you just want to enjoy a nice healthy fresh juice.
Chia Breakfast Sunshine Drink (2-3 juices)
1 Ruby Red Grapefruit
7ml Lemon Juice
25g Chia Seeds
Afternoon Beet, Plum, Orange and Ginger Snack (2-3 juices)
1/4 of a Beet Root
1 Red Apple
1 Thumb of Ginger
Autumn Green Dinner (2-3 juices)
1 Leaf of Kale
15ml Lemon Juice
1/4 of a bunch of parsley
I also wanted to include some more information of why we are juicing.
Juicers + equipment type
Juicers (juicing machines) extract juice from fresh fruits and vegetables in one of two ways: by chopping and spinning the produce at a high rate of speed (centrifugal juicers), or by grinding the produce, pushing the juice through a grate at a slower rate of speed, separating out the juice pulp (masticating juicers). Masticating juicers tend to be more efficient and better at extracting juice from leafy vegetables such as kale and spinach.
It doesn’t really matter which type of juicer you choose, since both provide you with nutrient-rich juice. That said, juice from a centrifugal juicer should be consumed immediately because the nutrient content breaks down more quickly, while juice from a masticating juicer can be stored for up to a day.
Easy to digest
Juices are quickly and easily digested. When you juice, the fibrous content of the fruits and vegetables is stripped away, leaving just the water and nutrient content that’s found in the flesh of the fruit. Fresh juices deliver vitamin and mineral content quickly and efficiently.
You can also pack a lot of fruits and veggies into a single juice as the fiber is removed from the produce you use; a single glass of juice actually requires about one to two pounds of produce. That gives you a lot of room to mix-and-match fruits and veggies to maximize your nutrient intake.
Juices are calorie-controlled, since fresh juices are made only of fruits and vegetables, the calorie content is fairly well controlled. You won’t be adding “fillers” such as milk or yogurt to the recipe to add flavor or smoothness like you do with smoothies.
Some vitamins are more easily absorbed as juice, such as vitamin C and the Bs, while others, like vitamin A, E, K are best taken through the full digestion process. And some vegetables, such as tomatoes, actually provide more nutritional value when cooked. Taking that into account, the best fruit and vegetables that will maximize nutrition are: leafy greens (spinach, collard greens, swiss chard, kale, mustard greens), kiwi, papaya, grapefruit, red bell peppers, broccoli, strawberries, oranges, asparagus, garlic, parsley, blood-pressure-lowering beets (combine with carrot or apple to enhance taste), inflammation-fighter ginger root, potassium-packed cucumbers, and antibacterial lemons.
Plus, since juicing removes the indigestible fiber, these nutrients are available to the body in much larger quantities than if the piece of fruit or vegetable was eaten whole. For example, because many of the nutrients are trapped in the fiber, when you eat a raw carrot, you are only able to assimilate about 1% of the available beta carotene. When a carrot is juiced, removing the fiber, nearly 100% of the beta carotene can be assimilated.
Aiding and protecting the body
Juicing can aid in the digestive process and give it a little break, because it takes less energy to digest the produce as a liquid than as solid foods, which can take many hours after consumption to deliver optimal nourishment to the body.
It can also help in raising the pH balance in our bodies, and in turn, help protect us from conditions related to acidic imbalances, including heart and kidney disease, osteoporosis, and diabetes.
I hope this was helpful information.
Enjoy your detox, relax and allow your body to cleanse 🙂