Happy Tummy Detoxifying Green Juice

by Angela Gallardo in Breakfast & Brunch, Drinks & Smoothies, Recipes

2 comments

This detoxifying green juice is an energizing way to start your Saturday, whether or not you were disciplined on Friday night.  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. It can handle pulpy fruits (mangos, bananas, peaches, etc), leafy greens, and herbs, where other juicers, such as the Jack LaLane, 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.

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 a powerful anti-inflammatory and 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.

(all produce organic, if possible) 

• 3 apples
• 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!)

Directions:

1. Dice everything into 1″ pieces and feed into your juicer (per the instructions) .
2. 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.
3. Serve with ice or drink at room temperature.  Nutrients are most available within hours of juicing so consume right away!

Go back to all BRG recipes…