- Your juice should contain a 3 to 1 ratio of vegetables to fruit: A common mistake people make when juicing is to include too many fruits and this wrecks havoc with blood sugar. Three vegetables to every one 1 fruit is the perfect ratio.
- Flash boil green leaves: consuming raw vegetables is fantastic but we run the risk of inviting parasites that are on the surface of leafy greens, or vegetables that cannot be peeled, into our digestive system. I NEVER juice leaves without flash boiling them first; Simply boil water in a pan and drop the leafy greens in for just 10 seconds. This is long enough to kill any bacteria or parasites, and short enough to keep the nutrients intact.
- Storage is very important: Drinking your green juice straight away is obviously best but if you have no time to juice in the morning, its ok to prepare your green juice the night before and store it in an airtight container (such as mason jar) in the fridge. When the juice is exposed to oxygen, the nutrients are destroyed very quickly through oxidation. Storing your juice in a glass mason jar will ensure that your juice is still full of goodness in the morning.
Here is my morning green juice recipe:
3-4 kale leaves with stems removed (flash boiled)
1 cucumber peeled
1 stick of celery or a little broccoli (flash boiled)
1 apple peeled and cored
Coconut water, which is very low in calories and full of goodness.
Whizz all the ingredients together in a blender, adding water as desired to adjust consistency.