[none of this should be taken as health advice – I’m just sharing what I know benefits myself and others]
I highly recommend a daily vegetable juice. Especially a green juice. I use a variety of prominently green veg: broccoli, curly kale, celery, rainbow chard, spinach, cucumber, fresh green herbs, etc.
Then I add a bit of colour (for a spectrum of nutrients), such as beetroot, carrots, tomatoes, etc.
I also like to add in a chunk of ginger root, turmeric root, fresh lemongrass and even fresh garlic.
And as a must, I always tend to juice half a fresh lemon or/and lime.
I also put in a heaped spoonful of mixed pre-soaked seeds such as chai, flax, poppy, sesame, sunflower, etc. Even pre-soaked gogi berries and almonds.
I also add one drop of Potassium (Iodine).
I usually make up about a pint and have that as my breakfast. So later on in the day, if I do indulge in a bit of comfort eating; at least I’ve had some alkaline/nutrients going into the system. It’s a bit like a bank account, but like an alkaline account. Alkaline foods as the deposit and acid foods are the withdrawal. The key word as in many things in life is accumulative…..lots of little gradually adding up. So one’s body gently slowly builds up it’s levels of alkaline [pH scale 7-14]. Remember, very rarely does one achieve sustained health through quick fixes. Gently slowly works every time.
Most of our diets are far too acidic these days. It’s the over-acidy that contributes to the dysfunction in our bodies [over-acidity through diet, stress and physical strain]. And it is this over-acidity that creates fungal/parasitic environment, which then creates cellular breakdown, which leads to pain, immobility, etc. We really ought to think in terms of cellular health.
Therefore I’m not a big fan of fruit juicing. I think they’re ok every now n then as a tasty treat; but they can be very acidic.
I would suggest as a big health investment to treat yourself to a quality juice extractor. Because you’re worth it. Not a blender; but a masticator juicer that slowly masticates (crushes/grinds) the veg/fruit and does not build up heat to destroy the cellular structure of the veg/fruit. You probably will not be able to buy this in a high street store. So don’t just get a high speed blender or cheap juicer which simply whizzes the veg/fruit. A masticator juicer you will have to purchase online; or via a specialised juicing shop.
I have the Vital Max Oscar 900 which I’ve had for almost a decade now. [Approx cost £250] I’m not saying it’s the best, but it is a good’n and it’s easy to clean and very industrious for domestic use. I even know of juicing bars that use this model. It’s best to do your research to what juicer suits your needs. Top tip: do not go for a cheapy juicer…..you will regret it! A quality juice extractor should last you at least 5 years of regular/daily use. Keep in mind ‘buy cheap, buy twice’. What value do you have on your health?
Make enquiries on availability of parts – this is important. It only needs one broken/worn part and you are left with another unused kitchen gadget. Also how ergonomic it is to clean and assemble – because you will potentially be doing this hundreds/thousands of times. So easy cleaning and easy assemble must be on your tick list when choosing. Other factors such as noise, bulkiness, electric consumption, etc. But honestly £££$$$ cost is the last factor you must consider. I cannot express this enough – DO NOT BUY CHEAP. You may be able to get a pre-used bargain though; but be mindful that no parts are needed or are worn out.
There are many books one can buy on juicing. But I don’t think it’s necessary to buy them. Most of the recipes are fruit based anyway. It doesn’t take a lot of imagination to create a healthy green veg juice. Here are a few pointers:
▪ Aim to have a variety of greens, varying them intermittently each time you juice.
▪ Try to use fresh vegetables for higher nutrient content.
▪ Try to consume juice on an empty stomach – hence breakfast is a great time to costume a juice.
▪ Juicing works wonders with lemon/lime water-fasting (water and herbal teas). Mix n match your l/l water-fasting degrees with veg juicing; building up your levels of l/l water-fasting with experience.
▪ Generally try not to mix vegetables with fruit.
▪ Be mindful of some super-foods additives (such as spiralina), as they can actually be slightly toxic if they are dated, or processed incorrectly.
▪ Freshly squeezed wheatgrass and barley grass are excellent additives to a veg juice.
▪ Organic and especially probiotic veg is superior.
▪ Try and avoid supermarket veg, even if it is labelled organic. Best buy from local sources/farms.
▪ Try not to drink the juice too fast – allow it to assimilate mouthful at a time.
▪ Try not to leave the juice standing for more than ten minutes, as it tends to lose it’s nutrient potency.
▪ As a general rule of thumb, the darker (green) the veg is, the more alkaline and nutrient content.
▪ If you are new to veg juicing and the green juice is too sharp for you; then water it down. Some people even add coconut water, or a dash of almond milk for taste.
▪ Carrots can act as a sweetener too if you initially find the green veg too sharp.
▪ Accept that it is an acquired taste – and the more your body alkalises, the more you will become accustomed to the taste.
▪ Remind yourself that each time you consume a (green) veg juice, you have made a pH deposit in your bodes’ alkaline bank.