This green juice is one of the staples of my 92-day juice feast.
When I was first introduced to juicing, I loved the idea right away. I bought a juicer, ran to the nearest farmer’s market, came back with three heads of cabbage and threw them down the chute. Then….
I attempted to drink this down. I gagged on it and thought juicing may be good for you but it’s absolutely disgusting! Well for all juicing newbies out there, I hope this will save you the unpleasant experience. I’ve learnt over the years that hitting the right combination and the right proportions makes a world of difference.
Choosing your base is very important (meaning the bulk of your juice), and using tomato and cucumber is always a win. It’s really a mild and appealing combination that makes getting your greens down really easy.
Herbs take any juice to the next level, so I really recommend adding fresh, fragrant herbs to your juices. I use a variety of herbs but basil is my absolute favorite. Just a tiny bit makes a huge difference.
Kale (or spinach) to pump up the green intake is great. I can easily juice an entire head of kale at a time but if you’re just starting out I’d recommend adding just a few leaves and tasting as you go to make sure the juice isn’t turning “hard core” green.
Adding a lemon (with the skin if it’s organic and you know for sure it hasn’t been waxed) helps to cut that “green” taste down if you’re not too into it.
I like to add a clove of garlic or a little green onion to make it extra savory especially at night. Makes me feel like I’m having a meal.
I even serve it in a bowl and sit at the dinner table and believe me it helps.