VEGETABLE JUICES

Vegetable juices can be really tasty. They definitely don’t all taste like canned tomato juice, and most combinations have a nice balance between sweet and savory. You’ll be surprised how some vegetables taste in juice and how well they combine together to make tasty drinks. Take time to find a go-to vegetable juice that you like and can make often. It’s the easiest, fastest way to get nutrition from vegetables you might not eat daily. Your body will thank you.

Carrot Crush

Makes 12 to 16 ounces (355 to 475 ml)

This is a common go-to juice for many people. Carrots will be your new love in this crisp, clean juice.

2 apples
1 lemon
8 carrots

1. Core the apples and cut them into slices.
Cut the peel off of the lemon and cut it
in half.
2. Juice the apples, lemon, and carrots
together. Serve immediately.

JUICY TIP

Make sure you are using fresh, large carrots for your juices. The “baby” carrots sold in a bag will not yield much juice and typically have been rinsed in a water-chlorine solution.

Veg Royale

Makes 12 to 16 ounces (355 to 475 ml)

I love giving this juice to family members and friends who have sinus issues. Radishes may help reduce inflammation in this area and help to clear out mucus.

2 tomatoes
1 radish
1 handful of spinach leaves
7 carrots
1 celery stalk

1. Cut the tomatoes into quarters.
2. Juice the tomatoes, radish, spinach, carrots, and celery together, alternating the different kinds of produce as you juice . Serve immediately.

Veggie Starlet

Makes 12 to 16 ounces (355 to 475 ml)

Get the glow from the inside out with this skin-nourishing combination

2 apples
1 beet
4 carrots
2 celery stalks
4 sprigs of fresh parsley

1. Core the apples and cut them into slices.
Cut the beet into quarters.
2. Juice the apples, beet, carrots, celery, and
parsley together, alternating the different
kinds of produce as you juice . Serve immediately.

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