Friday, January 27, 2012
Drink all your vegetables!
Juicing vegetables is a quick way to get a lot of nutrients into your system without a huge amount calories. Choose good quality organic produce and wash it well.
Using this link, Calorie Count, I estimated that the entire batch of juice, which is two servings, came to about 200 calories. Give or take a few calories. Don't fault me for my poor math skills and remember I am not a nutritionist, nor did I sleep at a Holiday Inn Express last night.
3 stalks of celery, washed and the ends cut off
2 large carrots, brushed not peeled and the ends cut off
3 small tomatoes cut in half
1 small beet sliced in half, washed and peeled. I used a yellow beet which is much milder in taste than red beets. The beet greens can also be utilized!
A handful of parsley, washed
A couple of lime slices (lemon will do as well)
One clove of garlic, peeled
When juicing the parsley, bunch it up and follow it with your celery or carrots. Not your fingers!
According to this article, "#1 Anti-Cancer Vegetable," garlic is the number one vegetable in halting the growth of several types of cancer tumors. No better way to get raw garlic in your diet and it's cancer halting properties, than to juice it. Mixed in with all the other veggies all you will taste is a little tangy element. The lime or lemon will disguise it a bit. Just drink it!