1. Dani's Juice Recommendations
Note: Our daughter has been juicing for years and introduced me to it. It is time-consuming, a little messy, and the colors may be less than appealing. But, if you can schedule 1/2 hour into your day, it would count toward your nutritional daily recommended allowance (RDA). Recipes recommend against making big batches at a time, because the nutritional value is lost if it is stored. You could say the same thing about commercial juices, so I will be making big batches in the future because it is so much trouble. Recent cost studies have shown that fresh vegetables are almost equal in price to canned or frozen.
So far, I am able to get one cup of juice from:
1/4 bunch kale
3 medium-sized carrots
slice of ginger to taste
garlic to taste
As far as veggie combinations...this is what you should try (at least twice a week): 3 large carrots, 1/4 bunch kale (6 large individual stalks) or one cup raw spinach, 2 large cloves garlic, 1 large beet, 3/4 lemon, 2 inches fresh ginger root, 1 handful cranberries, 1/4 head cabbage (cut into blocks for grinding) and 2 apples. Remember to core the apple because the seeds have trace amounts of cyanide in them.
You don't have to peel lemons or limes, but grapefruit and oranges have a toxic oil so you must peel them. But when you peel them make sure to leave as much of the white rind as possible because that is where all the bioflavonoids are (special pigments that help with cancer prevention).
The other juice I recommend for you (this one is a fruit combination) at least twice a week is: 1 large grapefruit, 3 apples, 2 cloves garlic, 1 handful cranberries, 2 medium carrots, and 2.5 inches raw ginger root. If you are in a crunch for time and can't prepare a bunch of veggies or fruit but want a quick pick-me-up to cleanse the system, just peel one large grapefruit and juice it together with 3 inches ginger root.
It is important to combine both vegetable and fruit juices in your diet every week because they perform different functions. Fresh vegetable juices are packed with phytonutrients that restore the blood and cells while providing vital bone-building minerals. Fresh fruit juices are more known for their body-cleansing potential and energy life force. If you notice I use garlic and ginger in all of my recipes (fruit and veggie). Garlic is a natural antibiotic and powerful antiseptic and ginger is an antiflammatory and blood purifier.
Mama, I'm so proud of you for juicing. It's such a healthy habit. You will find the most beneficial plants of all are garlic and ginger so use them any chance you get. (The garlic is a powerful antiseptic and the ginger is very good for inflammation and blood purification.)
2. Tips from Juicing for Health, Julie Stafford.
* Juicing citrus fruits on a citrus juicer is best for retaining fiber and nutrients, although juice extractors are still effective for citrus.
* Leave skin on fruit like apples, apricots, peaches and pears and vegetables like carrots, parsnips and beetroot, because most valuable nutrients are just below the skin's surface. She recommends castile soap for cleaning vegetables. A non-oil-based alternative is a scrub brush and plain water.
* Many juice
advocates recommend against combining fruit and vegetable juices, because the
product may cause stomach disorders, indigestion, or allergies.
* Fruit juices are high in sugar content and should be avoided by persons with health problems associated with sugar intake.
* She notes that bananas do not juice well. She recommends soaking them in water overnight "before pureeing," but she offers a recipe for "Jamaican Dream" smoothie which calls for sliced bananas, juiced pineapple flesh, and coconut milk.