First Day of Spring : Glowing Green Juice
It's officially Spring, and I couldn't be happier! Not that Los Angeles gets a true winter anyway, but I just love when the trees are blooming and there are pops of color everywhere, from yards to lips! Spring is the season of rebirth and renewal, so why can't your food reflect the season? Spring means we get to enjoy newly ripe fruits and vegetables. One of my favorite ways to enjoy seasonal fruits and veggies if I'm not eating them is by juicing them! Not only do they taste amazing when in season, but they are so good for you! With this said, I wanted to share with you one of my favorite go to green juices for this time of year. This green juice is packed with fresh Spring veggies and fruits and is known to help you and your skin GLOW! It's simple to make, and packs in most of your daily vitamins and minerals needed. For the recipe and its benefits, keep reading!
Glowing Green Juice
a handful of kale (packed with protein, folate and Vitamins A, C and K), 1 green apple (anti-oxidant, contains iron, zinc, copper, magnesium and potassium), 1/2 lemon, or more for taste (super alkalining for your body and skin, balances PH levels and aids in digestion), 4 celery stalks (good source of fiber and Vitamin B2), 2 large carrots (major antioxidant, Vitamins A, B8), 1/2 cucumber (super hydrating, flushes out toxins, aids in weight loss and skin rejuvenating minerals)
It's always better for you to cold press your own juice reather than purchasing a pastuerized version. There's a major distinction between pasteurized juice—like the OJ you'd find at the grocery store—and cold-pressed juice from your local juice bar or shipped fresh to your door.When juice is pasteurized, it's heated at a very high temperature, which protects it against bacteria and prolongs shelf life. However this heating process also destroys live enzymes, minerals, and other beneficial nutrients.
Cold pressing, on the other hand, extracts juice by first crushing the fruits and vegetables, and then pressing them to squeeze out the highest juice yield, all without using heat. This produces a drink that's thicker and has about three to five times more nutrients than normal juice. For the juicer I use, click here.
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