To be honest, the amount of juicing I have been doing lately has been pretty inconsistent.
The reason for this?
I play this game of trying to convince myself that drinking a large quantity of wheatgrass on a daily basis means that I don’t have to juice nearly as much.
In theory, that may be true, but my body just does not feel the same when I am not drinking 40-60 ounces of fresh organic juice per day. I notice it in both emotionally (energy levels, mood, clarity) and physically (hair, nails, skin).
So, last night I dove back in and decided to have a liquid dinner. I juiced celery, collards, broccoli sprouts, and lemon.
Juicing A LOT of collards can really give the body a jolt, which I wanted, and when I saw the broccoli sprouts in the market, I bought them immediately.
I try to juice with sprouts as much as possible. Why?
The amount of proteins, vitamins, minerals, and enzymes in sprouts is greater than at any other point in a plant’s development.
For example, broccoli sprouts have 20-50x the amount of sulforaphane, a potent anti-cancer compound, than a mature head of broccoli.
Therefore, it makes sense to be juicing with foods that give us the biggest return for our dollars.
For me, juicing is very similar to yoga. When I am not doing it on a consistent basis, my quality of life is just not the same.
And I can’t tell you how good it felt to get that organic green juice running through my body again.
In case you were wondering, the juicer that I used to make this juice was the Green Star 1000, and I washed the produce with the fruit/vegetable wash from Vermont Soap Organics – the only fruit/vegetable wash that I recommend.
If you are new to juicing and want to start off with a less expensive machine, try the Breville.
Each juicer uses a different extraction method, and that accounts for the significant difference in price.
The Breville is a centrifugal juicer (the blade that spins around creates more heat and oxidation) and the Green Star uses a twin-gear motor (slower and less oxidation).