Juicy July is coming to a close, but I hope your relationship with juicing will not end with the turning of calender page.
To help keep you going, don’t forget the basics – basic green and basic red juices.
Basic Green Juice
greens (spinach, kale, etc)
apple (green preferred)
Clean produce thoroughly and juice.
Notes: There aren’t any amounts listed, because it’s really up to each individual’s taste. I typically use two cucumbers, 2 large or 4 small (heart pieces) ribs of celery, a big bunch of greens, two medium apples, and two lemons (peeled). I don’t care for ginger in juice.
Basic Red Juice
Wash everything well and juice. Be sure to scrub the beets well and/or peel them.
Notes: I don’t list amounts because everyone’s taste is a bit different. I typically use two beets, two apples (one apple for each beet), two large carrots, and one or two lemons (peeled). I don’t care for ginger juiced.
These are two of the juices I go to time and time again. They aren’t fancy, but they taste good, and a lot of people who eat a plant-based, whole-foods diet have these ingredients in their refrigerators anyway.
Since August is a mere four days away, we’re getting ready for a new challenge in the Raw Fusion Reset group on Facebook, and we’d love to have you join us! August is already Raw-gust, but we’re going to turn it up a notch and use this month of raw food to celebrate the end bounty of fresh veggies and fruits that comes with the end of summer.
Join the Raw Fusion Rest here!
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