THE JUICE

PHOTO// ANGELA DE LA AGUA

We are believers in the power of plants. When our bodies begin telling us something is out of balance within, we look to the healing powers of raw fruits and vegetables to make us whole again.

Fresh, organic juices deliver a wealth of nourishment to our bodies in a short amount of time. With no fiber for the body to digest, these bountiful benefits are supplied to us much faster than would be if the fruits and vegetables were eaten whole or blended. Taken in steady doses over an extended period of time, juicing rewards our bodies with healing experiences and rejuvenating energy.

JUICING BASICS//

JUICE: Apples, grapes, watermelon (with rind), pineapple, cucumbers, celery, all leafy greens, cilantro, mint, parsley, dill, spinach, zucchini, cabbage, carrots, lemons (with peel), limes (with peel), oranges (without peel), tomatoes, jalapenos, bell peppers, sweet potatoes, beets, broccoli, sprouts, radishes, garlic, ginger.

NOT-TO-JUICE: Bananas, avocados, strawberries, peaches, apricots, cantaloupe, honey dew melon, coconuts (all due to low water content and difficulty separating pulp from the juice).

SIMPLE COMBOS//

- Carrot
- Apple/ Carrot
- Beet/ Carrot/ Ginger
- Apple/ Beet/ Cucumber/ Kale
- Carrot/ Celery/ Lemon/ Parsley/ Spinach

TIPS//

- Use only fresh, organic produce (local preferably, out of your garden ideally)
- Apples and carrots are great bases for most juices, as they yield a good amount of juice and are typically inexpensive
- Experiment and discover your own tasty creations
- Strain your juice
- Drink your juice immediately to prevent oxidation and retain as many nutrients as possible
- If you must store juice, fill your juice container to the brim and tightly seal. Keep in the refrigerator, do not freeze