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Get More Leafy Greens Into Your Diet With Juicing

leafy green juiceJuices made from leafy greens may be 100% veggies or a combination of fruit and veggies. When leafy greens are properly prepared as juice, they deliver delightful intermingling flavors. Even if you do not like the taste of leafy greens raw or cooked, the combinations used to create the juice recipes effectively changes the taste of the juice from the taste of the ingredients used. Each ingredient produces a unique flavor, allowing you to easily craft your perfect recipe for your taste preferences.

The health benefits of juice containing leafy green vegetables are extensive. Studies have shown that even one daily serving of green leafy vegetables may help lower the risk of cardiovascular disease by 11 percent. Leafy greens contain essential nutrients like dietary fiber, folic acid, vitamin c, potassium and magnesium. They also contain phytochemicals like lutein, zeaxanthin and beta-carotene, which helps to protect cells from free radical damage.

One of the best things about leafy green vegetables is that they are low in calories, making them helpful for any weight management plan. There are some tricks that you can use to get the most juice out of your leafy greens. When putting leafy greens into the juicer, you should roll them up to prevent them from just spinning around in the juicer. If you are making a recipe with several ingredients, run your leafy greens through alternating with harder produce, like apples, carrots, or celery.

Here are some favorite recipes containing leafy greens:

Sweet Garden Greens

3-4 ounces green chard juice – About 3 medium leaves
1 extra large bosc pear
1 orange, peeled
1 Tbsp fresh ginger, peeled
1 lime, peeled

Wash your ingredients well. Peel the rind off your lime and orange – discard. Slice your fruit. Juice your chad greens, orange, lime, pear and ginger. Serve immediately.

Celery Parsley Lemonade

4 stalks celery
1 whole lemon
1 hand full of parsley
1 apple (optional, for sweetness)

“Thread” the parsley through the celery. When the celery goes through the chute, the parsley will juice better because the celery will prevent it from being spun into the pulp bin. Juice all other ingredients.

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