Drinking a green juice is like super charging your nutrition - it's a phenomenal way to boost the quality of your diet. Green juice isn’t intended to replace vegetables, but it helps boost the quality of a well balanced diet.

Some things to consider when buying or making your own green juice:

Choose a juice that contains one piece of fruit OR carrots OR beets in order to avoid juices with a high sugar content. It’s important to pay attention to the amount of fruit and type of vegetables added. This is because when you juice fruits and veggies, the fiber is removed, which naturally increases the sugar content. This is why I recommend creating a juice that contains one piece of fruit OR carrots OR beets. Having a juice too high in sugar may contribute to sugar or carb cravings, imbalanced energy levels and gas.

 Choose a juice that is mostly greens. Chlorophyll is the natural pigment found in green vegetables and a potent antioxidant. One study found that chlorophyll helped individuals lose weight, improve metabolic markers and reduce cravings. It is also a potent antioxidant and increases activity of phase 2 detoxification in the liver.

This is my go-to green juice recipe, but feel free to modify it based on what you have in your fridge!

Ingredients:

• 6 stalks of celery

• 1/2 large slicing cucumber

• 1.5 c packed spinach or romaine

• 1/2 bunch of lacinato kale

• 1 Apple

• 1 Lemon, peeled

• 1/4 inch piece of ginger, peeled

• Handful of herbs - parsley and cilantro are my favorites!

Thoroughly wash your vegetables and process them through your juicer. I like to add the leafy greens first and then the celery as it seems to clear the leaves through the juicer. Serve immediately or store in air tight container for up to 24 hours.