Last month, Ashley shared a recipe for green juice. I, too, am a big fan of juicing. A couple times a week I start my day with a juice prior to pumping my body full of caffeine. From time to time I can even forgo my morning latte if I’ve had a juice (sometimes).
Juicing, of the vegetable variation of course, has some great health benefits.
Here are just a few:
- Green juices are great for added hydration, a big benefit for athletes.
- Because the nutrients from the fruits and vegetables are in liquid form, they tend to be easier to digest, as the stomach doesn’t need to process the extra fiber. There is some debate about whether we should be extracting the fiber from our fruits and vegetables. I personally believe that juices, smoothies, and whole vegetables all have their place in a healthy diet and we shouldn’t rule one out.
- Studies have shown that green juice can reduce high blood pressure.
- Green juices have been known to promote bowel movements.
- Juicing can increase your vegetable consumption.
- Juicing is a great way to avoid produce waste. When I start to see my produce on its last leg I whip up a juice. That way, the half an apple or lemon, the two remaining leaves of kale, the last of the celery gets used up instead of going into the trash.
Even though these benefits may seem great, green juices can be a little intimidating. If you’re skeptical about juicing, think of this as a recipe for the gateway juice, it’s a little sweeter than typical green juice but is still filled with tons of nutrients. It also uses butternut squash, which may seem odd, but adds a delicious flavor. Try it out!
An “orange” juice
- 1/4 butternut squash, peeled and deseeded
- 1 apple
- 1 lemon, peeled
- 1” knob of ginger
- 1 grapefruit
Written by Lisa Chase.