Green Juice: The #1

As far as green juices go, this one is pretty...basic.

And I don't mean basic in the way that the young kids use the word now. 

No. Not at all.

I mean it in the literal sense: What we have here, per the photo above--from left to right--is kale, green apple, lemon, and cucumber.

It doesn't get much simpler as far as green juice goes.

And that's okay because this one packs a pretty powerful punch. Let's count the ways:

Kale is good for brain development, great for your heart, and strengthens your immune system.

Green apple promotes weight loss, improves cognitive functioning, and boosts the digestive system.

Lemon, well, what doesn't lemon do?!? They are known for their high vitamin C content and can reduce the risk of heart disease and cancer.

Cucumber helps rid the mouth of odor-fighting bacteria, contains numerous antioxidants, and fights inflammation.

How you see everything pictured above is exactly how I feed it into the juicer. I just throw it all in there in no particular order.

And it comes out looking like this:

Just look at that vibrant green color.

And it tastes even better than it looks.

The contents of this bottle will last me about two or three days. I drink about 6-8 ounces first thing every morning on an empty stomach.

I know, I know. I can just hear some of you now: Ewwwww.

And I am not going to judge or shame you. (FYI, I'm down with shaming in any form around here.) I fully concede to the idea that the taste of green juice is one of those things where some love it...and others loathe it.

I get it. I do.

However.

If you've read this far, and you're curious about green juice and how it would benefit you, I just invite you to try it.

Look at it this way: We've all likely tried worse...

And. We. Survived.

Back to the tutorial: After I bottle my juice, I take all the leftover pulp, throw it in a gallon Ziploc bag and make note of what's inside. Like this:

If I have no plans to use it within the next few days, into the freezer the baggie goes.

But, if I do plan to use the pulp within the week, I place it in the bin at the bottom of my fridge.

Why?

Because this pulp is nearly a ready-made meal! I take about a half a cup or so and scramble my eggs with it. I've also thrown it into a skillet with some olive oil and made stir-fry with it. You can even it mix it into your meatloaf. You can also make soup with it.

The uses are practically endless. It all just depends on the flavor combo you're after.

We are just getting started here.

Just wait and see what I'll share with you next...

If you are new to my juicing posts, please visit Juicing: How I started, which details the exact juicer and glass bottles I use as well as some background on how I got started.

Cheers!