Do you do the I-ate-so-much-crap-this-weekend-but-thank-heavens-Monday-is-a-fresh-start thing like I do?
It seems like resolve to eat well, sleep, well, do well is greatest at the beginning of the week. And by Friday, a flip switchs in our brains that says “Ok, enough of this hard work, it’s partytime!!!”
Ok, maybe it’s just me…
For reals though, I love to flip flop things and tell myself that instead of cheating over the weekend (and inevitably having less energy to actually party, well as much as this 30-year-old body ever really parties), I’m going to buckle down and treat the weekend like a Monday. Less eating out, more preparing good meals at home. Less sugar, more veggies. Less of meals weighing me down, more energy.
An energizing way to start your Saturday, whether or not you were disciplined on Friday night, is with something green. Whether I’m running laundry and tidying the house or stopping by the farmers market for fresh eggs and produce, I love having a ginormous mason jar of fresh-pressed juice to sip on.
We recently splurged on a Hurom Slow Juicer, highly recommended by Foods Matters (producers of the documentaries Food Matters, Hungry for Change, dirt!, and others). We’d been using a Jack LeLanne Centrifuge Juicer for about 7 years and finally decided it was time for an upgrade. The JL juicer served us well but because it’s limited in what it can efficiently juice, I grew tired of the same juice combos. The Hurom can handle pulpy fruits (mangos, bananas, peaches, etc), leafy greens, and herbs, where the JL cannot. Not only that but the yield with the cold, slow-press of the Hurom is consistently greater than we ever got with the JL.
SO-if you don’t have a juicer and can afford the Hurom, I highly recommend it. If you can’t afford it, start with the JL and you’ll still get great tasting, healthful juice.
The following recipe is one of my favorites, partially because the ingredients are simple, delicious, and commonly available year round. And the apples, kale, celery, and purslane all came in our CSA box this last week! But it’s also a favorite because it’s sooooo good for your tummy and digestive track.
The highly-alkaline veggies: cucumber, celery, and lemon will naturally help with stomach acid or reflux problems. Lemon also helps to purify and work against any bad guys living in your gut. Apples reduce acidity (and symptoms of reflux) and supply a great amount of naturally occurring potassium, which aids in reducing GI cramping and more seamless elimination. Lastly, ginger will help fight nausea or an unsettled stomach and is also a powerful anti-inflammatory & anti-bacterial.
I also like to add pure coconut water to my juices to boost the electrolyte content and add even more nutrients. Don’t like taking those vitamin supplements every morning? Make this juice and drink your vitamins!
Happy Tummy Detoxifying Green Juice
Yields: 32 oz. approx
(all produce organic, if possible)
6 stalks kale (I used dinosaur)
3 stalks celery
1/2 english cucumber
1 lemon, peel and all
1 1-2″ knob ginger, skin removed
1/2 c. purslane (or sub parsley)
1/2-1 c. plain coconut water (I use Zico but fresh would be better!)
Dice everything into 1″ pieces and feed into your juicer (per the instructions) . Midway through, pour 1/4 c. coconut water through to help clean and push things through. Continue to feed the rest of the fruits and veggies through, finishing with the 1/4-3/4 c. coconut water to bring your juice up to the total 32 oz.
Serve with ice or drink at room temperature. Nutrients are most available within hours of juicing so consume right away!
Last Year: Summer-y Fun Flavored Ice Cubes