How To Have Fresh Vegetable Juice For The Whole Week

Posted on 28. Feb, 2010 by admin in How to Get Started

If I had a nickel for every client of mine who told me that they feel great when they make fresh vegetable juice, but it just takes too much time and is too inconvenient to do I’d have lots of nickels. Anyway, I know it can be a hassle to make fresh juice everyday, but the gains are substantial and if you follow my instructions below you’ll save a lot time. First let’s review some of the many benefits of juicing:

1. A nutrient dense green juice provides a completely absorbed cocktail of vitamins, minerals, anti-oxidants, enzymes and water that are just what your cells need to be cleansed of toxins and rejuvenated for life’s challenges.

2. Reduces your expense of difficult to absorb vitamin/mineral supplements.

3. Increases the polarity of the blood cells and therefore increases oxygen supply throughout the body.

4. Tastes great if you put a little attention to details.

So here are the directions, let’s all make a pact for one month to juice 2-3 x per week as per these instructions and write me back with your results.

Juicing instructions

1. Try to use organic vegetables as much as possible. If you use commercially grown vegetables just know that much of the pesticides and herbicides are expelled with the pulp – so don’t use the pulp. Still the nutrient levels in organic vegetables are substantially higher than in commercially grown.

2. Use the vegetables that are either ideal or neutral for your metabolic type. In a pinch you can use the vegetables that are cautionary. Vegetable juices can be preserved for up to 48 hours if you follow these directions:

3. After juicing 24-48 ounces put 12 oz. of juice in a mason jar (which can be found at hardware stores).

  • a. Add 1 tsp. of unheated, raw honey (if the honey is purchased in the store and doesn’t have raw and unheated on the jar – assume it is heated) and stir the honey into the juice thoroughly. Unheated, raw honey can also be purchased through the raw dairy co-ops listed in my resource guide on my website.
  • b. Top off the juice with some purified water so the content reaches the top of the jar. Put on the twist on top to the jar so no air can get into the jar. Refrigerate or keep in cooler with ice pack.
  • c. The juices that are prepared this way will stay enzymatically active and fresh for up to 48 hours.

Personally, I make approximately 24 ounces of fresh vegetable juices 5-7 days a week. I preserve the juices the way I described above and drink one 12 ounce juice with some added fat (either raw milk cream, ground flaxseed, or fish oil) late morning. I drink the second juice later in the after noon with either the same raw fat added to the juice or maybe a handful of nuts or seeds.

I find this to be a most nutritious, thirst-quenching and invigorating snack that keeps me strong throughout the day.