I love green juice and drink one every day, no matter what—even if I have to send my fiancé, Mark, on a search to find one whenever we’re traveling. Green juice is made by pressing whole, fresh green vegetables through a juicer. It’s a rich source of vitamins, minerals, antioxidants, enzymes, and phytochemicals, making it a nutrient dense beverage choice.
Green juice is also packed with chlorophyll, the pigment that gives plants their green color, which helps detoxify and oxygenate the blood and lowers inflammation.
Your body also better absorbs the micronutrients in green juice than it does from the same green vegetables before they go into a juicer. That’s because pressing veggies into juice breaks down cell walls and starches, allowing nutrients to be more readily absorbed. What’s more, green juice doesn’t contain fiber, which can bind to micronutrients and cause them to pass through our digestive tract without absorption.
Green juice is not a substitute for eating green vegetables. Instead, think of green juice as a good option when you want something flavorful, hydrating, and super healthy.
I drink a minimum of 16 ounces of green juice every day, which I make at home in my juicer. You can use any green veggies you like, including kale, celery, spinach, swiss chard, arugula, broccoli, wheatgrass, parsley, cucumber, and cabbage. While my juice is primarily vegetables, I will add a serving of fruit, which may include blueberries, raspberries, strawberries, mango, pineapple, peaches, pears, or apples. A few more juicing tips:
