GREEN JUICE
This post is a continuation of Juicing for Auto-immune disease.
Leafy green is the main ingredient in the juice. It should be only 25 percent of the juice.
Kale / Swiss chard/ Spinach are great for juicing.
Other collard greens/ kailan / mustard greens can also be used.
Bok choy is a special green by itself. It Gives a nice taste and is different from others.
The other greens are romaine lettuce which is great followed by lettuce of all kinds.
Parsley/ mint/ basil/ coriander leaves/ spring onion are additions to give flavour.
Celery and cucumber are great for juicing. They bring out a lot of water to make the juice runny.
I make it a rule to use an apple everyday as we all know an apple a day keeps the doctor away. It adds sweetness to the juice too. I don’t add artificial sweetener t o the juice. You can leave the apple.
Sometimes I use an orange. I peel the outer skin leaving the white part intact as it has lot of nutrients. I do not use any other fruits with vegetables.
I include a half a lemon or juice from it to enhances the taste of the juice and also an agent for alkalizing the body.
I add a piece of ginger or 1 clove garlic to counteract the acid reflux from the vegetables.
In addition to the above vegetables, I use any one of the following. Carrot , asparagus, pumpkin, red cabbage, cabbage, sweet potato, capsicums especially red or yellow and bitter melon. I try to use any one colour vegetables to the juice. I do not use beetroot as I am diabetic. I use bitter melon often.
We need not have a rule for juicing. You can juice anything that you like or anything that you have at the time, I don’t use the same vegetables always and I change the vegetables. Slow juicer needs a lot of vegetables and allows less fibre. I mix a bit of the leftover fibre into my juice. I drink in the morning before breakfast When we drink juice you will notice changes in your face in a couple of days. Your friends will comment on it .
The blender can be used with few vegetables and it gives fibre that our body needs. So I use in the evening. We need only 35%of fibre a day. When I don't have time in the morning I liquidize in the maximum speed for few minutes. I strain the juice and drink.
Try as far as possible to use organic and fresh vegetables. Juicing is expensive. It depends on your budget. We need at least three vegetables .We cannot buy in bulk. We can buy once in every three days. Celery, cucumber and apple will keep for a week. A green and an addition of one other vegetables is enough. I use what is available. Greens cannot be kept long.
I also like to bring out something important. If the vegetables are not organic you have to clean your vegetables. Soak your vegetables with 1/4 to ½ cup white vinegar and splash of salt or lemon juice and soak for 15 to 20 minutes. Then wash and use it
I use vinegar and salt.
1. GENERAL JUICE
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
100 grams cucumber
100 grams celery (2 ribs)
125 grams apple
Leafy greens ( such as kale, Swiss chard, collard greens, lettuce
½ a lemon peeled
1/4 teaspoon salt
Aromatic vegetables (such as mint, parsley, coriander leaf/, spring onion, basil)
5 grams ginger.
Celery and cucumber makes the juice pleasant and I use them often. Rest of the ingredients you can add according to your taste and nutritious value of the vegetable.
Following are some of the juices I made.
Cooking time: 10 minutes
Serves: 2
Ingredients
100 grams cucumber (1 medium size)
100 grams celery (2 ribs)
250 grams apples (2)
100 grams Swiss chard (2 stalks)
75 grams asparagus (7 pieces)
5 grams ginger
Juice from ½ lemon
¼ teaspoon salt
1/8 teaspoon of pepper powder
Preparation
Wash and cut the vegetable into small pieces. If you don’t cut the vegetables into small pieces, the fiber in them will block the pores in the slow juicer like Hurom. Even blenders will handle small pieces well and the juice will be more pleasant to drink.
Juicing
I made this juice in Hurom slow juicer. The fibrous pulp discarded by the juicer is shown in the picture. The juice was delicious because of the apples. The apples took away the pungent taste of chard.
If you wish you can omit the seasonings – ginger, pepper and salt.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
100 grams cucumber (1/2 piece)
50 grams celery (1 rib)
75 grams spinach (½ bundle)
70 grams apple (½)
75 grams asparagus
Juice from ¼ lemon
5 grams ginger
¼ teaspoon salt
1/8 teaspoon pepper powder
Preparation
Prepare the vegetables as shown in the above juice.
I made this juice in a small liquidizer (shown in the picture). It is much easier to clean than a slow juicer. Notice the juice having lot of fiber. Although the juice was pulpy, it was pleasant to take. When you use such a small blender it will be good to use a small piece of ginger. It will prevent gas formation due to excess fible in the juice. You can use a small strainer such as a tea strainer to remove the fiber from the juice. You can add back some of the fiber into the juice later.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
75 grams carrot (1 medium size)
75 grams cucumber (1/2)
50 grams cabbage (3 leaves)
75 grams asparagus (5 pieces)
¼ teaspoon salt
¼ peeled lemon
Preparation
Wash and cut the vegetables into small pieces.
Juicing
I made this juice on a standard size kitchen blender. As the vegetables are not so fibrous the juice turned out to be nice and smooth. Notice the color of the juice.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
75 grams spinach (½ packet)
110 grams apple (1)
50 grams pumpkin
50 grams cabbage
50 grams bitter melon (small variety)
90 grams cucumber
50 grams celery (1 rib)
¼ teaspoon salt
1/8 teaspoon pepper powder
1 teaspoon lemon juice
Preparation
Wash and cut the vegetables into small pieces.
Juicing
I made this juice on a slow juicer. I added bitter melon because I am diabetic. You may omit it if you don’t like it. You may also omit the seasoning of salt and pepper.
As the vegetables are not so fibrous the juice turned out to be nice and smooth.
This drink is excellent for those who are diabetic. Taking this drink daily will reduce your blood sugar level. After some time your doctor will reduce the amount of medication. With this drink and proper vegetable diet you can manage your diabetes easily. I am diabetic. I do not take any diabetic medication. I am able to control my diabetes with diets only.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
50 grams Kale (2 leaves)
110 grams apple (1)
½ lemon
50 grams celery (2 ribs)
75 grams capsicum (1)
¼ teaspoon salt
Preparation
Wash and cut the vegetables into small pieces.
Juicing
I made this on the slow juicer. As my Hurom is aging it is allowing more fiber (pulp) into the juice. You can take up to 30% of the fibre along with the juice.
I added the lemon with the peel. Apple takes the bitterness out of kale. With the addition of capsicum and celery the juice was very tasty.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2
50 grams kale (2 leaves)
110 grams apple (1)
½ lemon - juice
100 grams celery (2 ribs)
70 grams carrot (1)
¼ teaspoon salt
Preparation
Wash and cut the vegetables into small pieces.
Juicing
Add all the cut pieces and juice them in a blender or juicer.
I made this juice in a slow juicer.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
50 grams kale (2 leaves)
Juice from ½ lemon
100 grams celery (2 ribs)
60 grams bitter melon (1 small)
100 grams butternut squash
¼ teaspoon salt
Preparation
Cut a piece of the butternut squash. Peel and remove the inner core and seeds. Butternut squash is sweet like pumpkin.
Juicing
I made this juice in a slow juicer. Butternut squash countered the bitterness of the bitter melon. The juice turned out to be excellent.
 |
| Juicing for Auto-immune disease |
This post is a continuation of Juicing for Auto-immune disease.
I am a great fan of juicing. I have multiple sclerosis and diabetes . I have started introducing juice into my menu daily. I would like to share what I use for the juice. It gives me energy and I hope it will help me with my walking problems.
Leafy green is the main ingredient in the juice. It should be only 25 percent of the juice.
Kale / Swiss chard/ Spinach are great for juicing.
Other collard greens/ kailan / mustard greens can also be used.
Bok choy is a special green by itself. It Gives a nice taste and is different from others.
The other greens are romaine lettuce which is great followed by lettuce of all kinds.
Parsley/ mint/ basil/ coriander leaves/ spring onion are additions to give flavour.
Celery and cucumber are great for juicing. They bring out a lot of water to make the juice runny.
I make it a rule to use an apple everyday as we all know an apple a day keeps the doctor away. It adds sweetness to the juice too. I don’t add artificial sweetener t o the juice. You can leave the apple.
Sometimes I use an orange. I peel the outer skin leaving the white part intact as it has lot of nutrients. I do not use any other fruits with vegetables.
I include a half a lemon or juice from it to enhances the taste of the juice and also an agent for alkalizing the body.
I add a piece of ginger or 1 clove garlic to counteract the acid reflux from the vegetables.
In addition to the above vegetables, I use any one of the following. Carrot , asparagus, pumpkin, red cabbage, cabbage, sweet potato, capsicums especially red or yellow and bitter melon. I try to use any one colour vegetables to the juice. I do not use beetroot as I am diabetic. I use bitter melon often.
We need not have a rule for juicing. You can juice anything that you like or anything that you have at the time, I don’t use the same vegetables always and I change the vegetables. Slow juicer needs a lot of vegetables and allows less fibre. I mix a bit of the leftover fibre into my juice. I drink in the morning before breakfast When we drink juice you will notice changes in your face in a couple of days. Your friends will comment on it .
The blender can be used with few vegetables and it gives fibre that our body needs. So I use in the evening. We need only 35%of fibre a day. When I don't have time in the morning I liquidize in the maximum speed for few minutes. I strain the juice and drink.
Try as far as possible to use organic and fresh vegetables. Juicing is expensive. It depends on your budget. We need at least three vegetables .We cannot buy in bulk. We can buy once in every three days. Celery, cucumber and apple will keep for a week. A green and an addition of one other vegetables is enough. I use what is available. Greens cannot be kept long.
I also like to bring out something important. If the vegetables are not organic you have to clean your vegetables. Soak your vegetables with 1/4 to ½ cup white vinegar and splash of salt or lemon juice and soak for 15 to 20 minutes. Then wash and use it
I use vinegar and salt.
 |
| Vegetables soaking in vinegar and salt |
Recipe summary
For
Juicing for Auto-immune condition Part 2
1. GENERAL JUICE
Ingredients
100 grams cucumber
100 grams celery (2 ribs)
125 grams apple
Leafy greens ( such as kale, Swiss chard, collard greens, lettuce
½ a lemon peeled
1/4 teaspoon salt
Aromatic vegetables (such as mint, parsley, coriander leaf/, spring onion, basil)
5 grams ginger.
2. Asparagus and Swiss chard juice
Ingredients
100 grams cucumber (1 medium size)
100 grams celery (2 ribs)
250 grams apples (2)
100 grams Swiss chard (2 stalks)
75 grams asparagus (7 pieces)
5 grams ginger
Juice from ½ lemon
¼ teaspoon salt
1/8 teaspoon of pepper powder
3. Cucumber and spinach juice
Ingredients
100 grams cucumber (1/2 piece)
50 grams celery (1 rib)
75 grams spinach (½ bundle)
70 grams apple (½)
75 grams asparagus
Juice from ¼ lemon
5 grams ginger
¼ teaspoon salt
1/8 teaspoon pepper powder
4. Carrot and cucumber juice
Ingredients
75 grams carrot (1 medium size)
75 grams cucumber (1/2)
50 grams cabbage (3 leaves)
75 grams asparagus (5 pieces)
¼ teaspoon salt
¼ peeled lemon
5. Spinach, pumpkin and bitter melon juice
Ingredients
75 grams spinach (½ packet)
110 grams apple (1)
50 grams pumpkin
50 grams cabbage
50 grams bitter melon (small variety)
90 grams cucumber
50 grams celery (1 rib)
¼ teaspoon salt
1/8 teaspoon pepper powder
1 teaspoon lemon juice
6. Kale and apple juice
Ingredients
50 grams Kale (2 leaves)
110 grams apple (1)
½ lemon
50 grams celery (2 ribs)
75 grams capsicum (1)
¼ teaspoon salt
7. Carrot and Kale juice
Ingredients
50 grams kale (2 leaves)
110 grams apple (1)
½ lemon - juice
100 grams celery (2 ribs)
70 grams carrot (1)
¼ teaspoon salt
8. Kale butternut squash and bitter melon juice
Ingredients
50 grams kale (2 leaves)
Juice from ½ lemon
100 grams celery (2 ribs)
60 grams bitter melon (1 small)
100 grams butternut squash
¼ teaspoon salt
Preparation
Wash all vegetables with salted water and cut into small pieces according to groups on different days.
Add all vegetables according to groups separately on different days and blend or juice.
Recipe follows in detail with pictures.For
Juicing for Auto-immune condition Part 2
1. GENERAL JUICE
 |
| Juice |
100 grams cucumber
100 grams celery (2 ribs)
125 grams apple
Leafy greens ( such as kale, Swiss chard, collard greens, lettuce
½ a lemon peeled
1/4 teaspoon salt
Aromatic vegetables (such as mint, parsley, coriander leaf/, spring onion, basil)
5 grams ginger.
2. Asparagus and Swiss chard juice
Ingredients
100 grams cucumber (1 medium size)
100 grams celery (2 ribs)
250 grams apples (2)
100 grams Swiss chard (2 stalks)
75 grams asparagus (7 pieces)
5 grams ginger
Juice from ½ lemon
¼ teaspoon salt
1/8 teaspoon of pepper powder
3. Cucumber and spinach juice
 |
| cucumber and spinach juice |
50 grams celery (1 rib)
75 grams spinach (½ bundle)
70 grams apple (½)
75 grams asparagus
Juice from ¼ lemon
5 grams ginger
¼ teaspoon salt
1/8 teaspoon pepper powder
Ingredients
75 grams carrot (1 medium size)
75 grams cucumber (1/2)
50 grams cabbage (3 leaves)
75 grams asparagus (5 pieces)
¼ teaspoon salt
¼ peeled lemon
5. Spinach, pumpkin and bitter melon juice
Ingredients
75 grams spinach (½ packet)
110 grams apple (1)
50 grams pumpkin
50 grams cabbage
50 grams bitter melon (small variety)
90 grams cucumber
50 grams celery (1 rib)
¼ teaspoon salt
1/8 teaspoon pepper powder
1 teaspoon lemon juice
6. Kale and apple juice
Ingredients
50 grams Kale (2 leaves)
110 grams apple (1)
½ lemon
50 grams celery (2 ribs)
75 grams capsicum (1)
¼ teaspoon salt
7. Carrot and Kale juice
Ingredients
50 grams kale (2 leaves)
110 grams apple (1)
½ lemon - juice
100 grams celery (2 ribs)
70 grams carrot (1)
¼ teaspoon salt
8. Kale butternut squash and bitter melon juice
Ingredients
50 grams kale (2 leaves)
Juice from ½ lemon
100 grams celery (2 ribs)
60 grams bitter melon (1 small)
100 grams butternut squash
¼ teaspoon salt
Preparation
Wash all vegetables with salted water and cut into small pieces according to groups on different days.
Add all vegetables according to groups separately on different days and blend or juice.
1. GENERAL JUICE
Cooking time: 10 minutes
Serves: 2
Ingredients
100 grams cucumber
100 grams celery (2 ribs)
125 grams apple
Leafy greens ( such as kale, Swiss chard, collard greens, lettuce
½ a lemon peeled
1/4 teaspoon salt
Aromatic vegetables (such as mint, parsley, coriander leaf/, spring onion, basil)
5 grams ginger.
Celery and cucumber makes the juice pleasant and I use them often. Rest of the ingredients you can add according to your taste and nutritious value of the vegetable.
Following are some of the juices I made.
2. Asparagus and Swiss chard juice
Preparation time: 15 minutesCooking time: 10 minutes
Serves: 2
|
| Juice |
100 grams cucumber (1 medium size)
100 grams celery (2 ribs)
250 grams apples (2)
100 grams Swiss chard (2 stalks)
75 grams asparagus (7 pieces)
5 grams ginger
Juice from ½ lemon
¼ teaspoon salt
1/8 teaspoon of pepper powder
Preparation
Wash and cut the vegetable into small pieces. If you don’t cut the vegetables into small pieces, the fiber in them will block the pores in the slow juicer like Hurom. Even blenders will handle small pieces well and the juice will be more pleasant to drink.
I made this juice in Hurom slow juicer. The fibrous pulp discarded by the juicer is shown in the picture. The juice was delicious because of the apples. The apples took away the pungent taste of chard.
If you wish you can omit the seasonings – ginger, pepper and salt.
3. Cucumber and spinach juice
|
| Ingredients for cucumber and spinach juice |
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2
 |
| Cucumber and spinach juice |
Ingredients
100 grams cucumber (1/2 piece)
50 grams celery (1 rib)
75 grams spinach (½ bundle)
70 grams apple (½)
75 grams asparagus
Juice from ¼ lemon
5 grams ginger
¼ teaspoon salt
1/8 teaspoon pepper powder
Preparation
Prepare the vegetables as shown in the above juice.
I made this juice in a small liquidizer (shown in the picture). It is much easier to clean than a slow juicer. Notice the juice having lot of fiber. Although the juice was pulpy, it was pleasant to take. When you use such a small blender it will be good to use a small piece of ginger. It will prevent gas formation due to excess fible in the juice. You can use a small strainer such as a tea strainer to remove the fiber from the juice. You can add back some of the fiber into the juice later.
4. Carrot and cucumber juice
 |
| Ingredients for carrot and cucumber juice |
Cooking time: 10 minutes
Serves: 2
Ingredients
75 grams carrot (1 medium size)
75 grams cucumber (1/2)
50 grams cabbage (3 leaves)
75 grams asparagus (5 pieces)
¼ teaspoon salt
¼ peeled lemon
Preparation
Wash and cut the vegetables into small pieces.
 |
Carrot and cucumber juice |
Juicing
I made this juice on a standard size kitchen blender. As the vegetables are not so fibrous the juice turned out to be nice and smooth. Notice the color of the juice.
5. Spinach, pumpkin and bitter melon juice
 |
| Ingredients for Spinach, pumpkin and bitter melon juice |
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
75 grams spinach (½ packet)
110 grams apple (1)
50 grams pumpkin
50 grams cabbage
50 grams bitter melon (small variety)
90 grams cucumber
50 grams celery (1 rib)
¼ teaspoon salt
1/8 teaspoon pepper powder
1 teaspoon lemon juice
Preparation
Wash and cut the vegetables into small pieces.
Juicing
I made this juice on a slow juicer. I added bitter melon because I am diabetic. You may omit it if you don’t like it. You may also omit the seasoning of salt and pepper.
As the vegetables are not so fibrous the juice turned out to be nice and smooth.
This drink is excellent for those who are diabetic. Taking this drink daily will reduce your blood sugar level. After some time your doctor will reduce the amount of medication. With this drink and proper vegetable diet you can manage your diabetes easily. I am diabetic. I do not take any diabetic medication. I am able to control my diabetes with diets only.
6. Kale and apple juice
 |
| Ingredients for Kale and apple juice |
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
50 grams Kale (2 leaves)
110 grams apple (1)
½ lemon
50 grams celery (2 ribs)
75 grams capsicum (1)
¼ teaspoon salt
Preparation
Wash and cut the vegetables into small pieces.
Juicing
I made this on the slow juicer. As my Hurom is aging it is allowing more fiber (pulp) into the juice. You can take up to 30% of the fibre along with the juice.
I added the lemon with the peel. Apple takes the bitterness out of kale. With the addition of capsicum and celery the juice was very tasty.
7. Carrot and Kale juice
 |
| Ingredients for carrot and kale juice |
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2
50 grams kale (2 leaves)
110 grams apple (1)
½ lemon - juice
100 grams celery (2 ribs)
70 grams carrot (1)
¼ teaspoon salt
Preparation
Wash and cut the vegetables into small pieces.
Juicing
Add all the cut pieces and juice them in a blender or juicer.
I made this juice in a slow juicer.
8. Kale butternut squash and bitter melon juice
 |
| Ingredients for Kale butternut squash and bitter melon juice |
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
50 grams kale (2 leaves)
Juice from ½ lemon
100 grams celery (2 ribs)
60 grams bitter melon (1 small)
100 grams butternut squash
¼ teaspoon salt
Preparation
Cut a piece of the butternut squash. Peel and remove the inner core and seeds. Butternut squash is sweet like pumpkin.
Juicing
I made this juice in a slow juicer. Butternut squash countered the bitterness of the bitter melon. The juice turned out to be excellent.
More juicing recipes - Juicing for Auto-immune condition Part 3
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