Immune Boosting Green Juice
Aubree Steen, FNTP
One of the most efficient ways to get a flood and abundance of nutrients is through green juice. With minimal effort on digestion, nutrients are easily absorbed and assimilated into the body. While eating the entire plant is the number one way to maximize macro- (as well as fiber and water) and micronutrients, getting the micronutrients of a pound of vegetables is easier through juicing them as opposed to eating a pound of vegetables in one sitting.
This is one of my favorite juice recipes to boost the immune system, help with light detoxification, and feed the mitochondria, the powerhouse of our cells. Feel feel to adjust quantities.
- 1 head of celery
- 1 cucumber
- 3-4 large leaves of red/purple/lacinato kale
- 1 lemon, peeled
- 1 cup parsley
- 1 cup cilantro
- 1-2 inches of fresh ginger root (will increase in “spiciness” with amount!)
- 1 inch of fresh turmeric root
- 1 green apple
- Any extra greens as necessary for advanced juicing (feel free to add any nutrient dense greens, such as spinach, broccoli sprouts, dandelion greens (very bitter), etc.)
Instructions: Wash and cut your vegetables to go through your juicer. Put your veggies through the juicer and drink immediately or store in an air tight sealed glass jar. Please use only organic vegetables!