Health Tips - Low-starch juice
- 70-95% of the volume of what you juice should probably include at least 3 of these 5 items for the juice to have a palatable taste: celery, cucumbers, fennel bulb (not more than 1), peeled broccoli stems, spinach.
- 10% or more of what you juice could include some item from these highly beneficial, but more bitter-tasting vegetables, to increase the variety of nutrients: asparagus, basil, beet leaves (not the beet root), broccoli tops, cabbage, cauliflower, chives, cilantro, collard greens, dandelion greens, dark green leafy vegetables, garlic, horseradish, kale, mint, parsley, radishes, scallions, Swiss chard, watercress. With the large leafy greens, cut out and discard the stems as they are bitter.
- 5% or less of these higher-starch items should be added for flavor. To 2 cups of the above “basic juice”, you can add 1 medium-sized carrot or 1 small beet root. My favorite is ½ lime with 1/3 green apple and 1/2 fennel bulb for a licorice flavor.
- Optional: fresh raw ginger root. Start with a small amount (a piece the size of a small olive for 2 cups of juice) and gradually increase. Ginger adds a spicy flavor to the juice. It improves digestion and helps dissolve stones in the body.
Increase your intake of this juice gradually, as it can detoxify your body. Begin with 1/2 cup a day and build up to 4 cups per day if you can. This juice can have tremendous health benefits, including increased energy, reduced cholesterol, weight regulation, etc.