Ready to get juiced up? Here’s a yummy vegetable juice recipe that’s sure to hit the spot. Fresh vegetable juices are a great way to gently cleanse and nourish your liver in springtime. If you are someone who tends to be on the cold side or tends toward Spleen deficiency symptoms, it’s important to be cautious about how much raw food you’re eating.
But even for those people, small amounts of freshly juiced vegetables can be beneficial during the spring. The juicing process extracts most of the vitamins and gives it to the body in a form that is quick and easy to absorb. Using vegetables and flavors that nourish and open the Liver can make you feel cleansed and energized. Here is a delicious recipe for those of you with dusty old juicers sitting in the back of your closet. This should make about one large glass of juice.
- 5 carrots (if you buy fresh young carrots, go ahead and juice the green part too!)
- 1/8 inch chunk of fresh ginger root
- 1/4 apple
- 1 large leaf kale
- 2 leaves leafy cabbage or 1 small chunk round green cabbage
- 2 stalks celery
Put the ingredients into your juicer according to the manufacturer’s directions/recommendations. The apple, cabbage, and carrots give a mild sweet expansive flavor, great for opening up energy flow. The ginger gives that pungent flavor, and the kale and celery are nourishing for the Liver. And be sure to leave your glass of juice out for a little while before drinking. Vegetable juices should be taken closer to room temperature.
If you don’t have a juicer and don’t want to invest in one, Odwalla and Fresh Samantha make good juice as well. Caution: fruit smoothies are NOT fresh vegetable juice!