Juicing

Favorite recipes from various websites, collected here.


Carrot - Apple Juice   
3-4 medium carrots
1 medium Granny Smith apple
Makes 10 ounces = 200 calories, 0g fat, 49g carbs, 4g protein 

Spinach - Cucumber - Celery Juice
2 cups packed spinach (4 oz)
1 cucumber
1 celery stalk
Makes 10 ounces = 139 calories, 1g fat, 35g carbs, 1 g protein

Pineapple - Blueberry - Ginger Juice
¼ pineapple
1 cup blueberries
1 piece fresh ginger (1/4-1/2 inch)
Makes 12 ounces = 80 calories, 0g fat,16g carbs, 7g protein

Berry Blend
1/2 cup Strawberries
1/2 cup Blueberries
1/2 cup Raspberries
1/2 cup Blackberries
1/2 cup ice
1/2 cup water


Calcium Drink
1/2 cup fresh broccoli pieces
3 medium carrots, greens removed
1 apple
small handful fresh parsley
1/2 lemon, peeled (optional)

Potassium Drink
4 medium carrots, greens removed
1 stalk of celery
1 apple
handful of fresh parsley
handful of fresh spinach
1/2 lemon, peeled (optional)

Exercise Beet 
3 carrots
2 kale leaves
1 beet with green leaves 
1-inch-chunk ginger root 
1organic lemon with skin 
1 clove garlic.

Magnesium 
1 handful of parsley
3-4 leaves of chard or collards
3-4 carrots
2 ribs celery with leaves 
½ small beet with leaves
1 organic lemon with skin

Electrolyte
1 peeled orange
2 kale, chard, or collard leaves
1 apple
1 organic lemon
1 organic lime, with skin. 
Stir in ½ tsp ascorbic acid (Vitamin C powder) and ¼ tsp. Celtic sea salt

After Workout
1 green apple
1/2 cup strawberries
1/2 pound organic tart cherries, pits removed
2 ribs celery
1/2 cucumber, peeled if not organic
1/2 lemon, peeled if not organic

Revitalizer
1 cup carrot juice (about 6 medium carrots)
1 lemon
1 tomato, cut into chunks and frozen
1 large handful of cilantro; ½ cup coconut water.


Raw Mayonnaise
About 1/2 to 1 cup soaked almonds or cashews
1/2 - 1 cup Spring Water (to desired consistency)
1/2 lemon, juiced
1 small garlic clove
1/2-1 tabs. honey (optional)
1/2 tsp sea salt (or dried seaweed)
Apple cider vinegar to taste
Cold Pressed Olive oil to taste

Soak the almonds or cashews over night, then rinse and drain. Put all the ingredients except the olive oil in blender. Puree ingredients until very smooth. With blender still in on, slowly dribble olive oil through the opening in your blender cover. Continue to puree until you reach the desired consistency. Store in a glass jar in the refrigerator for up to one week.