Juicing has been all the rage for a little while, and I am definitely on the bandwagon. I bought a centrifugal juicer in high school and upgraded to a masticating juicer about 3-4 years ago. I have the Omega 8006 and I love it. My Omega extracts a lot more juice from my produce than my centrifugal juicer ever did and the juice stays fresh longer and doesn’t oxidize as quickly. For me, it was worth the upgrade. The only downfall with my model is that the shoot is quite narrow, therefore I need to chop up my produce quite small. Aside from this small inconvenience, my juicer is fantastic and also doubles as a nutrition centre that can make sorbets, nut butters, and pastas.
I’m not an avid juicer, but I do like to juice cleanse 2-3 times a year. My cleanse usually consists of 5 500ml juices a day for 10 days. I start my day with warm lemon water, have a juice every 2-3 hours, and drink herbal tea throughout the day. I absolutely love juice cleansing – it makes my body feel clean, thin, and around day 5 I get a burst of energy. The first 3 days are the hardest, but then it becomes routine and I easily get to day 10. One time, I did a 30 day juice cleanse and that was quite an accomplishment!
The juice that I’m sharing with you today is one that I always include in my juice cleanses, and it’s also my favourite of all time. Beyond the beautiful green colour, this juice is extremely delicious. It’s sweet, but loaded with nutritious goodness. Anyone that I make this juice for, I hear nothing but compliments.
- ½ pineapple
- 4 green apples
- 1 bunch spinach
- 1 english cucumber
- Wash and prep produce for juicing.
- Process all ingredients through a juicer and strain before sectioning into 3 mason jars. Enjoy immediately or place in the fridge for up to 3 days.