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Green juice secrets

Green juices are power packed with nutrition

Green vegetables have the ability to transform sunshine into the food that all creatures consume.

True to their nature, greens produce chlorophyll, which oxygenates the body.

This enables us to release stored toxins in the body.

If you are a sportive person, this is an excellent supplement to your diet.

Taking green juice, your haemoglobin (that has a similar molecular structure as that of your red blood cells) will get elevated, improving the blood circulation as a result and giving your body a boost of energy.

A green juice will cleanse your digestive system, lungs and liver (which will rev up, if sluggish – causing you to retain weight).

However, few know that one must opt for green juices as opposed to just vegetable juice.

So what makes the green juice a better option?

This is because without the fiber, fruit juice is basically sugar, which will add to your weight.

So juice fruits as a treat but try and eat them whole as far as possible.

While the fiber content takes a beating, juices do deliver a powerful array of vitamins, minerals and enzymes that are absorbed immediately into the blood stream. However, avoid combining vegetables with fruits, as they require different enzymes for digestion. The only exception is an apple, which has a more neutral effect.

You can see below some recipes.

All green plants have Vitamins A and C, which are important co-factors for calcium absorption.

Chlorophyll foods also act as a form of ‘stored sunshine’, to regulate calcium and Vitamin D deficiency.

So if you get no sunshine, then increase the greens in your diet.


This quick and easy recipe is made in a blender, giving you the option to strain the juice for a thinner consistency, or no, it’s up to you.



- 1 1/2 cups water
- 2 cups kale
- 2 green apples cored
- 1/2 cup parsley leaves
- 1 medium cucumber
- quartered 
2 celery stalks roughly chopped
- 1 (1-inch) piece of ginger peeled
- 2 tablespoons lemon juice


- 1 1/2 cup of water
- 1 cup spinash
- 4 broccoli florets
- 1 medium cucumber
- 1 apple cored
- 1/2 cup parsley leaves
- 1 medium cucumber
- quartered
 2 celery stalks roughly chopped
- 1 (1-inch) piece of ginger peeled
- 2 tablespoons lemon juice



Add all  the ingredients into the blender jug in the order in which they are listed. Blend the ingredients on the highest-level setting, such as “liquefy,” until the juice is well blended.

It will have the consistency of a smoothie.

If you want to enjoy the pulp with your juice, pour the mixture into glasses and serve. If you prefer a thinner consistency, pour the mixture through a fine mesh sieve, and using a spatula, press the pulp into the sieve to extract as much liquid as possible. Pour the strained juice into glasses and serve.


You can do the same process with just 1 cup of water and without the lemon juice. You leave this consistency smoothie in ice cubes.

Then, when you want to do the juice, you take one ice cube and make your lemon juice (1 cup of water and 1 lemon), mix all into the blender.

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