One of the most important parts of my healing journey has been imbibing a whole lotta green juice. A few months ago I could get through at least three liters of freshly juiced greens a day. I honestly feel like it was the biggest game-changer for me in terms of my body being able to tolerate food again.
I haven’t been so good recently at juicing as much as I know I should be because I’ve been tired and lazy, but I’m trying to get back on it. I just really, really hate washing up the juicer! If I’m going to fight this relapse, I’m going to need as much green goodness as possible!
Why do I juice?
Juicing my greens is an amazing and easy way to get a whole abundance of veggies straight into my system. I often look at the huge pile on my chopping board before I get started, and I know that I’d never eaten all of them in a salad.
One of the most debated issues when it comes to juicing is fiber. Juicing removes the insoluble fiber from the vegetables, which leaves just the nutrients for your body to easily absorb. However, fiber is super important for a healthy diet, especially when detoxing. When your liver goes through its detoxification processes (I’ll be writing a whole post on this soon), it needs the fiber for all the nasties to cling on to for…elimination…!
I know that for my body digestion is tough, and so when I need a break or a reset I always turn to juice. Drinking my nutrients through juice allows them to go pretty much directly to my cells without the need to spend energy on digesting them – which not only gives me more energy throughout the day but also gives my system a much-needed rest. Additionally, some of the most micro nutrients become more available to our bodies, as they’re not the easiest to digest.
I was massively craving fennel juice today. Fennel is a powerful anti-inflammatory, antihistamine, and antioxidant (I usually have fennel in my juice every day, and have a slight addiction to fennel tea!) and is known for its wonderful abilities to calm and soothe the tummy and digestive system.
- 1 large cucumber
- 2 fennel
- 4 stalks celery
- 1/2 head broccoli (today I used a huge handful of purple sprouting broccoli)
- 1 bunch fresh coriander
- 1 apple
- 1/4 lemon
- tsp Organic Burst Wheatgrass (optional)
Juice all the ingredients and stir in a teaspoon of wheatgrass if you’d like!
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