Create your vegetable juice using organic vegetables only.
Wash vegetables and fruit in water, then rinse with Apple Cider Vinegar, and then rinse again with water. In lieu of this ‘wash’ you may spray Apple Cider Vinegar on vegetables.
Create your “Green Drink” using kale, chard, celery, and beet greens. Vary the greens with drinks for variety and nutrients. You may add a green apple or 1/2 lemon to a quart of greens to sweeten the taste. We tend to use more chard than kale because we get a lot more juice out of chard. We use a lot of kale and spinach* in our smoothies. We do drink smoothies even when we are juicing.
Always drink your juice slowly. Swishing the juice in your mouth will help to digest the juice as there are digestive enzymes in your saliva. A chewing motion can also stimulate the digestive process in your gastrointestinal tract. It can also help to prevent the ‘burn’ which can occur in your stomach if consumed too fast. If you do get this burning sensation, eat steel cut oatmeal or a red potato to stop the pain.
You can find more details on our Juice, Juicing, and Juicers page.
* A common question we get is, why don’t we have spinach on the list for green juice. Spinach is high in oxalic acid and HIGH levels of oxalic acid are associated with calcium absorption issues and kidney stones. But spinach is still a great food to eat and we eat it regularly. The reason we don’t juice it is because you can consume several pounds of spinach in juice very easily, but it’s hard to eat even a half pound of raw spinach.