My family has been juicing a lot lately. Some folks think juicing is a fad, but I think it’s only gaining momentum. Some argue that it’s better if we just ate the vegetables vs. juicing, but the problem is I can’t get my family to eat all these veggies in a day, let alone one sitting! I think juicing is a great way to get more nutrient dense sources of fruits and veggies in your diet with minimal effort.
Remember, juicing starts with top quality ingredients. Try to get local grown, pesticide-free, herbicide free, non-GMO produce from a farmers market, CSA, etc. If you live in Arizona, check out the Good Food Finder for local producer near you. Otherwise, LocalHarvest is also a good resource. I got my produce from my On The Vine CSA box from North Scottsdale Farmers Market. Here’s some of the health benefits of each of the ingredients:
improved vision, cancer prevention, anti-aging properties, healthy skin, detoxifies the liver, and stroke prevention.
reverses skin damage, cancer prevention, immune boosting, prevents osteoporosis, optimal brain function, lowers blood pressure, promotes eye and heart health, and promotes weight loss.
anti-inflammatory, heavy metal detoxification, lowers blood sugar, rich in iron, magnesium, and phytonutrients, relieves digestive issues, reduces menstrual cramps, and lowers cholesterol.
What I used to make this recipe:
You don’t need a really expensive juicer. This no-frills Breville juicer is a total work horse, and has a very straightforward setup and breakdown.
One year ago: Ribollita (Tuscan Bean Soup)
To sweeten this recipe, you can add organic agave nectar, beet or other fruit juice.
- Prep Time : 5 minutes
- Cook Time : 3 minutes
- Yield : 2
- Wash and scrub carrots. Rinse broccoli and cilantro.
- Put carrots, broccoli, and cilantro through juicer. Serve immediately over ice.