I don’t think I’ve ever blogged about juicing before, so today’s your lucky day, reader!
A few years ago, the bf bought me this monster chomper and, while I don’t use it as often as I’d like (hello, sinkful of dirty dishes and compost bucketful of discards), when I do, it makes me feel like I’ve done something good for myself.
Everyone I know right now is sick with the flu or some other gross, disgusting, mucus-y illness. I refuse to fall prey to these germs as well and I believe juicing helps me through these seasons because there’s no way I could eat a bushel of oranges (or however oranges are sold) in one sitting in order to get all of the vitamins and nutrients needed to fight a cold, but I can definitely drink the juice of a bushel*.
The other day I juiced up a bunch of kale, an apple, and a lemon**. Today, my juice is pictured here: quite simply, a couple of carrots, a couple of oranges, and a pink grapefruit. Could you imagine eating all of that stuff in the “before” photo…together…in a row? Enter, the lovely, whirled-up concoction on the right.
- Kale – provides comprehensive support for the body’s detoxification system; high in Vitamins K, A, and C
- Apples – help regulate blood sugar (I use this to cut the bitterness in my green juices)
- Lemon – good source of Vitamin C, which is vital to the function of a strong immune system
- Carrots – protect cells from damage; high in Vitamin A (beta-carotene)
- Oranges – super high in Vitamin C
- Pink grapefruit – high in Vitamin C
*Disclaimer: I have no idea what a bushel of oranges looks like, so this might be a lot of big talk, but you get my point.
**Normally, I would also add ginger and parsley to this mix, but I was out of both that day.