My new habit of this year is replacing my coffee each morning with this green juice recipe. My liver needs some love, so this a new addition for the coming year. Green juices are fantastic for us, and they are even more fantastic for those who have digestive issues or mal absorption problems. Juicing allows you to get the nutrients into your body fast, it also allows you to get plenty of vegetables into your diet.  If you are anything like me, the thought of eating large amounts of raw vegetables chopped up into a salad for breakfast lunch and dinner seems like a huge task, luckily juicing allows me to get in the amount of vegetables that I want to consume in one go.  I then also use the pulp in salads. So it makes life incredibly simple and means I am getting in heaps of vege, which I know my body needs

The reason I am adding in this juice each day, is because juicing green vegetables bring chlorophyll which helps oxygenate the body and allows us to release stored toxins. Its fantastic to cleanse and renew your health at a cellular level. I am all about us getting our vitamins and minerals from food, over the last few years I have had digestive issues and this meant I also havn’t been absorping the nutrients from my food that I should of.

Juicing has been popular for a long time, you don’t have to look far to see a raw juice detox cleanse diet. Here is my thoughts on this, its about moderation, juicing is fantastic! However to go on just a juice diet is not giving you the valuable fuel you need from fats and proteins. So reap the benefits of juicing, but combine it with a diet that heals and fuels you at the same time. Also make sure you are jucing with vegetables, fruit is far to high in sugar, and will just leave you craving more sugar and affecting your insulin levels. So if you are wanting to add in a juice to your diet give green juicing a go.

Watch this space as I share some different varities of juicing.

Here is my recipe I am currently having each morning.

Green Juice Recipe

Ingredients

• 1 apple
• 2 stalks of celery
• Leaves from kale/spinach or silverbeet
• 1/3 cucumber
• 1 tablespoon spirulina