Morning Green Juice
The Benefits of Juicing vs. Blending
Recently I’ve gotten back into juicing and I am noticing all the benefits from in it a short couple of weeks. Drinking a glass of green juice has become part of my morning ritual and helps me start my day on a good note!
I like to juice in the morning for many reasons. Firstly, I’m not the biggest morning smoothie fan. I like to eat a full breakfast as opposed to replacing my breakfast with a smoothie. Secondly, I have digestion issues, so drinking green juice ensures I get more of the nutrients into my blood stream. Thirdly, I love the way juice tastes and the enegy it gives me in the morning.
So, why green juice rather than a green smoothie? Juicing and blending are both beneficial to the body in different ways.
Juicing extracts water and nutrients from fruits and vegetables and discards the indigestible fibre from the produce. Without all the fibre, your digestive system doesn’t have to work as hard to break down the food. That means that the nutrients get absorbed faster and in a larger quantity.
Juicing is great if you have digestion or stomach issues, as it insures that you will be absorbing more of the nutrients from the fruits and vegetables. Juices are so nutrient dense that they work to restore and nourish the body at a cellular level.
Smoothies consist of the entire fruit or vegetable. The blending process helps to break the fibre apart, making digestion easier and helps to create a slow release of nutrients into the blood stream.
Smoothies are more filling than juices because of all the fibre, and can be used as a meal replacement or snack. It is also important to watch how much sugar (fruit) is being put into your smoothie, as it can quickly go from healthy to unhealthy.
Now that you see the benefits of both juicing and blending, keep reading for my FAVE Green Juice Recipe!
Morning Green Juice
- 2 cups kale or spinach, chopped
- 1/2 cup cucumber, quartered
- 3 celery stalks, cut into thirds
- 1 inch fresh ginger roots
- 1-3 apples, halved
- 1/4-1/2 cup water
- 1/2 lemon
- Cut all ingredients so they can fit into blender. Place kale or spinach into high speed blender and add 1/4 cup of water. Blend for 15-30 seconds until blended.
- Place the rest of the ingredients into the blender, add more water if needed. Blend for 30-45 minutes until smooth.
- Strain green mixture through a fine mesh nut milk bag over a large bowl, like Ellie’s Nut Milk Bag.
- I like to do it in 2 or 3 batches. Squeeze the bag well to gt all the juice out of the pulp. Once pulp is separated, pour into glass and enjoy as is or over ice!
- Can be stored in the refrigerate in a airtight container or bottle for up to 2 days!
Check out more of Amanda's recipes at bitchininthekitch.com