Going green has never been easier or more healthy!
* Written Ingredients & Juicing Video Posted Below. Reviews are at the Bottom of the page.
Warning: The next paragraph has very little to do with juicing. But it’s a good story, anyway.
I used to work at a private children’s learning center. (Which means, of course, that I used to work at a really expensive daycare). While I worked there I entered into the management team, and occasionally had to sub in when people were out on vacation or sick (I have never seen so many adults with strep throat, pink eye, ear infections, and yes, even whooping cough as when I worked there – and let that be a lesson to anyone thinking about joining the childcare workforce). One St. Patty’s day our cook was sick. I got to sub in. Being that it was St. Patty’s day, and I tend to go overboard with my celebration of holidays, I dyed everything green: the eggs, the milk, the apple juice, the yogurt, even the macaroni and cheese.
I think two people ate the food that day: myself, and my polynesian co-worker (she thought it was hilarious!)
I literally was banned from the kitchen by my staff and clientele, because, apparently, no children ate ALL day.
Here I was, prancing around, chirping that leprechauns had gotten into the food, thinking I was so clever and creative, when really all the teachers were cursing me, as their kids wouldn’t touch the food, and were cranky all day from hunger.
I blame it on poor management. Wait….
I guess it’s just something about the color green. The Valentine’s Day strawberry milk was guzzled, as was the easter light purple milk.
There’s just something about green…
Now, onto a completely somewhat different subject, connected by color, I have found it difficult to get my son to eat leafy greens, on their own. I’m not sure if its their flimsy texture or his difficulty with getting them onto his fork, but for some odd reason he will only eat them in wraps and sandwiches. And juices.
And so we have finally weaseled our way down to my main focus, which I have completely avoided talking about this whole time (Mr. Bush would be so proud right now – I have definitely NOT followed the forced-down-my-throat-since grade-school 5 paragraph essay): GREEN JUICES!
Here are a couple of my favorite green juicing recipes, each loaded with nutrients, for the mom whose son won’t eat greens on their own, or for the parent who wishes to torture their children with such an apparently abhorrent color…
Detox Juicing Recipes
Green Juice Recipe #1: Green Machine
2 kiwi fruits, peeled
1 cup honeydew melon
1 bunch spinach
Did you know that kiwis are loaded with more vitamin C than an orange of similar size? Honeydew is also rich in vitamin C, as well as folate and potassium. Thus, mixed with spinach and cucumber, these two fruits make green not only nutritious, but tasty.
Green Juicing Recipe #2: Same Ole’ Green
1 stalk celery
1 bunch kale
1/2 peeled lime
An oldie but a goodie: the granny smith variety of apples is actually the leader of apples in antioxidant content. Kale is both anti-inflammatory as well as cancer-fighting (linked especially to bladder, breast, colon, ovary, and prostate cancers). It lowers cholesterol, and is extremely rich in vitamins, minerals, and antioxidants. Add in the lime, cucumber, and celery and you’ve got a low calorie, high vitamin, anti-inflammatory, and antioxidant-rich juice.
PULP Recipe: Pulp Sushi
1 avocado, slivered
1 medium carrot, slivered
Fake Crab Meat or Smoked Salmon
So it’s not really sushi, as it’s got cooked fish inside (if you have access to fresh sushi fish, maybe try that, i’m sure it’d taste even better!), but it’s still delicious, and a great way to make those veggies stretch into two meals. Make rolls of sushi using the pulp as your rice base (placed on top of seaweed wrap), layer bits of fish or crab, avocado, and carrot inside pulp layered seaweed, then roll and cut with sharp knife. Eat with soy sauce, wasabi, and ginger…And chopsticks, if you dare be so bold.