Juicing Those Greens!

There are several things I have done where I noticed a significant improvement with my health and green juicing is one of them. It’s bitter, tastes horrible and it’s wonderful for my body!

I made a choice early on that I didn’t want to add fruit such as oranges or apples to make it taste better because I already had enough of them in my diet. So over time I realized by adding vegetables like carrots and especially beets its helps offset the bitterness of kale, spinach, chard, etc.

The first juicing machine I bought I notice right away I was spending a fortune in greens and not getting a lot of juice from them. So I sold that juicer on Facebook’s Marketplace and did some research. The masticating juicer (also known as a slow juicer or a cold juicer) are the best for extracting juice from greens. These are juicers which use a very slow spinning auger to powerfully grind and ‘chew’ produce, before ejecting dry pulp. I noticed enough of a difference to warrant the change….keeping in mind greens don’t have a huge amount of juice in them but what you are able to squeeze out is pure nutrition.

I usually use carrots, kale, chard, spinach, cucumbers, celery, and beets or whatever is starting to wilt in the fridge. I started out with just about 3-4 ounces and have worked my way up to about 16 ounces. I green juice pretty much 5 days a week.

I am old enough to remember my elders using the term “bitters”. Bitters is a nickname for foods that taste bitter. Research is now showing bitters may help to stimulate the digestive system and improve the absorption of food, These foods may trigger the production of stomach acid and enzymes which aides in the digestive process. My bitter green juicing is my “bitters” for the day. Hats off to the earlier generations, they were pretty smart!