Carrot Limeade

6 carrots
1 cucumber
2 apples
ginger
1/2 cup mint
1/2 lime

So I cheated sometimes with ginger and just used powdered.  It's not as good I'm sure, but it's cheap and easy and sometimes that's what matters. :)

Blackberry Kiwi

1 cup blackberries
1 kiwi
1/4 cubed pineapple
30 mint leaves
1 pear
1/4 cup coconut water

I can't remember if I already said this, but one day about a week into the fast I got a horrible headache because I was out longer than I planned and hadn't brought any juice.  You can find canned coconut water at most grocery or health stores and after that I kept some in my car at all times so that  if I got caught out I wouldn't be tempted to cheat.  It is only 50 calories for a big can and doesn't have any preservatives or anything, so it can really help in a pinch.

Peach Pie Juice

If you need a sweet treat to keep you juicing, this one definitely fits the bill.

3 large sweet potatoes
4 ripe peaches
2 Golden Delicious apples
dash of cinnamon

Living Green recipes

This is a collection from Living Green magazine...I haven't tried them all, but the ones I have are delicious.

Apple Berry Fiber

Apples are excellent for cleansing the system. The berries provide C, E and minerals.
3 apples
5 oz of cranberry juice (fresh or pure store bought juice)
2 oz of fresh or frozen blueberries
1 tablespoon of powdered psyllium (fiber)

Juice the apples then blend the juice in a blender with the cranberry juice, blueberries, and powdered psyllium

Green Pineapple

Refreshing and bursting with goodness
7 oz of pineapple
3.5 oz of broccoli
3.5 oz of cucumber
1 kiwi

Peel the kiwi, and juice the broccoli, kiwi and cucumber. Serve immediately.

Orange Pineapple Chili

This juice is full of vitamin C and the enzymes in the pineapple are great at dissolving mucus that can accumulate in the system. Chiles not only give a nice kick, they also help speed up metabolism. There’s no oranges in it, it’s just orange in color 
8 oz of carrot
8 oz of pineapple
½ lime peeled
½ small chili 

Juice the carrot, pineapple and lime then throw it into a blender with the chilies and a couple of ice cubes.

Gingered Pear

Pears are a gentle laxative and celery acts as a diuretic. Ginger promotes good digestion.
5 oz of pear
3 oz of celery
1 inch piece of fresh ginger root 

Juice all ingredients together and serve over ice or put in a blender with ice cubes to make it creamier.

Strawberry Tomato

This drink is full of phytonutrients including lycopene (proven to have anticancer properties)
7 oz of strawberries
14 oz of tomatoes (approx 2-3)
A few basil leaves 

Juice all ingredients together and serve over ice cubes if desired. I love this one!

Spicy Lemonade

Apples and lemons are very cleansing.
3 apples
½ lemon
1 yellow pepper
1 inch cube of ginger root 

Juice all together and drink immediately

Slimming Drink

This will enliven your whole body, lower blood pressure, aid digestion, boost the immune and eliminate toxins. Also good to help your body handle stress.
2 oranges
½ lemon
3.5 oz of beetroot
3.5 oz of spinach
3.5 oz of celery
3.5 oz of carrot
1 inch cube of ginger root 

Peel the orange and lemon, then juice with the rest of the ingredients. This makes about 2 large glasses. Cut in half if you only want one glass.

Pink Smoothie

Nutritious and satisfying, this smoothie is high in vitamin C. The combo of apple and natural yogurt are great for the digestive tract.
2 oranges
1 apple
3 oz of raspberries (fresh or frozen)
3 oz of strawberries(fresh or frozen)
5 oz of natural live yogurt

Juice the oranges and the apple, then blend the juice in a blender with the rest of the ingredients. Serve immediately.

OJ Smoothie

Nourishing and rich in iron, calcium beta carotene and potassium.
1 large carrot
1 orange
1 banana (or half avocado)
1 fresh or dried apricot

Juice the carrot and the orange.
Blend the juice with the banana, apricot and a few ice cubes.

Read more at http://livinggreenmag.com/2012/11/07/food-health/juice-fasting-recipes-for-weight-loss/#D46e54uhG2VY5rZr.99 

Juicing for Optimal Health

This article appears here:  http://www.itascanaturopathicclinic.com/Article20.html

I love the explanations of which vegetables are good for what.

Juicing for Optiamal Health

By Rachel Oppitz, ND

The body can heal itself of all manner of ailments when given the appropriate support.  One way to help the body in this miraculous process is to provide it with the nutrients it needs to do a specific job.  Juicing can provide a radiant, energetic life and truly optimal health.

There are four main reasons why you will want to consider incorporating vegetable juicing into your diet:

1.)  You probably have a compromised intestine.  Most of us have compromised intestines as a result of less than optimal food choices over many years.  This limits your body’s ability to absorb all the nutrients from the vegetables.  Juicing will help to “pre-digest” them for you so you will receive most of the nutrition rather than having it go down the toilet.

2.)  You need to eat one pound of raw vegetables per 50 pounds of body weight per day.  Vegetable juicing allows you to accomplish this, as you can eat more vegetables than you would normally.  By incorporating the juice into your eating plan you will easily be able to reach this goal.

3.)  Nobody wants to eat that many salads.  If you eat the vegetables like a salad then you will be having far too many salads.  This violates the principle of regular food rotation and increases your chance of developing a sensitivity/allergy to a certain food.

4.)  There are valuable and sensitive micronutrients that are damaged when you heat foods.  Cooking and processing food destroys these micronutrients by altering their shape and chemical composition.

Getting started

• Drink vegetable juice for breakfast!

Vegetable juice is a great breakfast when balanced with some essential oils, protein, and a bit of chlorella.  Please remember that vegetable juice and fruit juices are two completely different substances in terms of nutrition.  Fruit juices should be avoided by most people.  Although vegetable juice is processed, it doesn’t raise insulin levels like fruit juice.  The only exceptions would be carrot and beet juice (and most vegetables that grow underground), which function similarly to fruit juice.

• You can eat the pulp, too!

When you juice, you will produce pulp.  It is best to mix it in with the juice and consume it.  Often vegetable juice alone will cause loose stool.  Adding the pulp fiber back into the juice will resolve the loose stools.  Eating the fiber also serves as the fertilizer for the good bacteria in the colon.

Eating the pulp increases the time it takes to consume the juice, but it is healthier.  One can gradually add the pulp back in over time to get used to it.  If you add the entire pulp back in, the mixture becomes almost like a green vegetable porridge that can be eaten with a spoon.

Drink about 75% of the juice and then pour the other 25% of the juice back into the pulp.  Add some ground seeds into the mixture, stir it up and eat it like porridge.  Raw seeds (pumpkin and flax) should be freshly ground and alternated regularly.  The seeds are full of protein and essential fatty acids that bring the juice into balance.  You may also add whey or rice protein powder and cod liver or krill oil.

Fat is important because green vegetables contain vitamin K which is very important for cementing the calcium into your bone matrix.  Vitamin K significantly reduces calcification in the arteries.  Vitamin K is not well absorbed unless fat is present.  Additionally, the vitamin D in cod liver oil will work with the vitamin K to increase calcium absorption and build stronger bones.  Listen to your body, try it both ways, and see what works best for you.

Step 1:   

Now that you are ready for the benefits of vegetable juice, start with these vegetables as they are the easiest to digest:

•  2 stalks celery

•  2 stalks fennel (anise)

•  1 cucumber

Begin with 1-2 oz. of juice at a time.  Gradually increase until you can drink 12 oz.

These are not as beneficial as more nutritionally intense dark green vegetables.  Once you get used to these, you can start eating more nutritionally valuable, but less palatable vegetables into your juice.

Vegetables to avoid or use with caution include carrots and beets.  Most people who juice usually use carrots.  The reason they taste so good is that they are high in fructose; the same sugar present in large amounts in fruit.  Please use caution with root vegetables to avoid increasing insulin levels.  If you are healthy, you can add about one pound of carrots or beets per week.  The deep, intense colors of these foods provide additional benefits for many that are just not available in green vegetables.

Step 2:  

When you’ve acclimatized yourself to juicing, start adding these vegetables:

•  Red leaf lettuce

•  Green leaf lettuce

•  Romaine lettuce

•  Endive

•  Escarole

•  Spinach

Step 3:  

After acclimatizing to step 2, add the following vegetables:

•  Cabbage

•  Chinese cabbage

•  Bok choy

Step 4:  

When you are ready, move on to adding herbs to your juicing.  Herbs also make wonderful combinations, and there are two that work exceptionally well:

•  Parsley

•  Cilantro

You need to be cautious with cilantro, as many cannot tolerate it well.  If you are new to juicing, hold off.  These are more challenging vegetables to consume, but they are highly beneficial.

Step 5: 

Only use 1-2 leaves as they are bitter:

•  Kale

•  Collards

•  Dandelion greens

•  Mustard greens

Step 6:

To make your juice more palatable:

•  Coconut

•  Cranberries

•  Lemons

•  Fresh ginger

Green vegetables provide numerous benefits, partially due to the presence of chlorophyll.  Chlorophyll stimulates red blood cells, has antioxidant and anti-cancer effects, cleanses the body, eliminates odors, and assists with wound healing. The juices of green vegetables are very high in chlorophyll and should be used on a daily basis.  Some of these juices are very strong and should be diluted with milder juices such as carrot, celery, or apple.  Here are some to try:

Cabbage Juice

Cabbage contains a huge source of vitamin U.  Duodenal ulcers heal rapidly with frequent consumption of raw cabbage or cabbage and carrot juice.  This may result in gas as the juice dissolve toxins in the intestinal tract.  Cabbage juice also helps relieve constipation, and skin problems that can result from constipation.  The “Eat Right For Your Type” approach does not support lectin compatibility for blood type A individuals.

Carrot Juice

This delicious juice has the following properties:

•  Eliminates toxins

•  Aids digestion

•  Improves and maintains bone and teeth

•  Improves muscle tone

•  Helps prevent infections of respiratory organs

•  Reduces ulcerous and cancerous conditions

•  Helps protect the nervous system

•  Increases vitality

•  Restores normal responsiveness to adrenal glands

Celery Juice

Celery juice is very high in organic sodium.  This sodium is not the inorganic sodium found in all cooked and processed foods.  The body cannot use inorganic sodium.  Celery juice is one of the most important juices and should be used often, either alone or in combination with other juices; i.e. grapefruit.

Cucumber Juice

This juice is a very good natural diuretic.  It is also good for rheumatic ailments, high and low blood pressure, and hair, nail, and skin problems.

Dandelion Juice

Dandelion is a rich source of nutrients and can be used for its diuretic effects as well as to improve liver and gallbladder function and promote weight loss.

Parsley Juice

This is one of the most potent juices and should always be used in small quantities and mixed with other juices.  Parsley juice helps to build and maintain the blood, eyes, and genitourinary system, and is an excellent nerve stimulant.

Spinach Juice

Spinach juice is very good for cleansing, soothing, and healing the digestive tract and is a good blood strengthener.  Spinach and carrot juice is tasty, creamy, and very curative.

Garlic

Add 1-2 cloves of garlic to the juice as it incorporates incredible healing potential.  Do this regularly to balance bowel flora.  The ideal dose is just below the social threshold where people start to notice that you have eaten garlic=1 large clove=2 medium cloves=3 small cloves.

Chlorella

Chlorella is a powerful sea nutrient and form of algae.  It binds very strongly to mercury and allows elimination from the body.  The typical dose is 1 teaspoon in the juice.  Approximately 30% of people cannot tolerate chlorella, so if it makes you nauseous, avoid it.

Spirulina

Spirulina is another algae that has many similar benefits and is a good balance to chlorella.  It does not bind to heavy metals like chlorella.

Carrot, celery, parsley & spinach juice

The organic elements of this juice cover practically all those needed by the human body.  This juice is very effective in recovering and maintaining health.  Think of it as the ultimate super-juice.

Other Good Combos

•  Celery, fennel, cucumber with coconut

•  Red leaf, spinach, celery, and raw cranberries

•  Spinach, cucumber, celery, parsley, and ginger root

•  Romaine, dandelion green

Some delicious combinations

Generally no more than four items are used for one drink, and fruits and vegetables are not usually juiced together.  The exceptions to this are apples, which mix reasonably well with vegetables, and celery and lettuce, which are so easy to digest they can mix with any juice.

•  Carrot juice mixed with any combination of spinach, beet, or cucumber

•  Carrot, apple, beet

•  Carrot, parsley, beet

•  Carrot, red chard, celery

•  Carrot, beet, yam

•  Carrot and a small amount of ginger

•  Orange and grapefruit

•  Any whole melon

Remember that juicing should be fun, so experiment with different combinations.  Even if you create something you don’t like, you’ll know that your body profited from it.

Words of Advice

Start juicing with vegetables that you enjoy eating non-juiced.  The juice should taste pleasant and not make you nauseous.  It is very important to listen to your body when juicing.  Your stomach should be very happy all morning long.  If it is churning or growling or generally making its presence known, you probably juiced something you should not be eating. 

Another Important Note

Some people prefer to juice vegetables at room temperature.  You may leave your vegetables out overnight or for at least one hour prior to juicing in the morning.  This is particularly true in winter.

Something To Bear In Mind

When you begin to improve your diet with fresh juices, your body will start cleaning itself.  This process normally takes place without you realizing it, but occasionally the cleansing may overwhelm your system so that you get what is called a Herxheimer reaction.  This may take the form of a headache, cold, or rash.  Do not be alarmed; these are good reactions and will occur less frequently as you get healthier.  Do not suppress any of these symptoms with drugs; doing so will prevent the body from cleansing.  Just give your body time to respond in its own self-healing way.

Use juices in moderation as a part of a healthy diet.  When used excessively, juices can precipitate problems with blood sugar control.  If you have diabetes or hypoglycemia, consult a holistic health care practitioner before juicing.

Choosing a Juicer

If you are new to juicing, it’s best to start with an inexpensive juicer.  The benefit to this is that if you decide you do not want to continue, you will not be out a large amount of money.  There are some things to watch for, however.  Inexpensive centrifugal juicers produce low quality juice and are very loud, which may contribute to hearing loss.  They are probably fine for short-term use.  I own a Green Power juicer (now Green Star) and am pleased with that.  Dr. Joseph Mercola recommends the Omega 8003.

Storage

Juicing is a time-consuming process.  Vegetable juice is very perishable so it is best to drink all of your juice immediately.  However, if you are careful, you can store it for up to 24 hours with only moderate nutritional decline.  To store your juice:

•  Put your juice in a glass jar with an airtight lid and fill it to the very top.  There should be a minimum amount of air in the jar as the oxygen in air will oxidize and damage the juice.

•   Wrap the jar with aluminum foil to block out all light.  Light damages the juice.

•  Store it in the refrigerator until about 30 minutes prior to drinking, as vegetable juice should be consumed at room temperature.

Cleaning

•  Clean the juicer immediately after juicing.  An old toothbrush works extremely well.

•  To clean vegetable stains from juicers, try using a little vegetable oil on a sponge or paper towel—this often works wonders.

If you love a glass of orange juice in the morning, this one is perfect.

Ingredients:
2 red grapefruits, peeled
2 oranges, peeled
2 red delicious apples
2 celery stalks
2 handfuls of spinach

Directions:
Add all ingredients through juicer and enjoy!

Purple Blackberry Grape Juice

Ingredients:2 cups blackberries2 cups black or purple grapes2″ piece of ginger root

Directions:1.) Wash produce well.
2.) Remove stems from grapes.
3.) Juice.
4.) Pour over ice and enjoy! 

Substitutions:Blackberries:  black raspberries, blueberriesBlack/purple grapes:  red grapesGinger: lemon 

Green Lemonade

This one is a definite favorite with the kids and a great after school snack.

Ingredients:
1/4 pineapple1/2 cucumber1 apples1 handful spinach1/2 lemons 

Directions:1.) Remove rind from pineapple.

2.) Peel lemon (optional).

3.) Put all ingredients through juicer and enjoy!

How to Prep Your Produce

The following list is from here:  http://www.rebootwithjoe.com/juicing/produce-prep/

I found it very helpful when I was trying to juice something for the first time.  We made it a family goal to juice (and for the kids, to try eating) something new once a week.  

This might be a good place to mention that parsley is very strong...it's healthy, but don't get carried away if you see it in a recipe.  Much like the peppers, it will take over the flavor of everything if you let it.

A-Z Produce Prep

Fruits & Vegetables

Fruits & Vegetables	How To Prepare
Apples	Core your apples and remove the seeds before pushing through your juicer.
Apricots	Rinse and slice in half to remove the pit.
Asparagus	Rinse the stalks carefully and push through juicer, putting the bottom of the stalk through first.
Avocado	You can blend your juices in a blender with an avocado to thicken it up, but never put an avocado in a juicer.
Bananas	Similar to the avocado, never juice bananas! But feel free to blend your juices in a blender with a banana to thicken it up.
Beets (Beetroot)	Peel your beets before juicing them! This will avoid the “earthy” taste that many people complain about after juicing an unpeeled beet. Depending on the size of your beets, slice to fit your juicer shoot. Juice your beet greens, too!
Bell peppers	Rinse and remove the stem, but you can save time and forget removing the seeds – it’s fine to juice them. Cut to size and juice.
Blackberries	Rinse in a strainer. They don’t keep well after being rinsed, so best to wash them the day you plan to juice them.
Blueberries	Rinse in a strainer.
Broccoli	After rinsing, juice it all. From the stalk to the head, you can receive many nutritional benefits from juicing broccoli.
Butter lettuce	Rinse leaves individually, checking for dirt and sand. No need to remove the stems. Roll the leaves up and run through your juicer. Leafy greens move best your juicer best when followed by a harder fruit or vegetable, like apples, celery, or cucumbers.
Cabbage	Green and red cabbage are great for juicing. Be sure to select a cabbage head that is firm with crisp leaves. Cut the cabbage in quarters, or smaller if needed, so it easily fits into the juicer shoot. If you don’t like the taste of beets, you can substitute red cabbage in any juice recipe that calls for beets.
Cactus pears	Peel and cut to size if needed.
Cantaloupe (Rockmelon)	Remove the rind, flesh and seeds before juicing this orange melon.
Carrots	Rinse thoroughly before passing through the juicer and that’s it! You can juice your carrots with the greens and skins still on.
Celeriac, celery root	Wash carefully, as grit can get stuck in the nooks and crannies of this hearty root vegetable. As with beets, if you don’t prefer an earthy taste, peel the celeriac first. Cut to fit your juicer.
Celery	Rinse thoroughly and add entire celery stalk through the juicer (even the leafy tops).
Chard (Silverbeet)	Rinse leaves individually, checking for dirt and sand. No need to remove the stems. Roll the leaves up and run through your juicer. Leafy greens move best your juicer best when followed by a harder fruit or vegetable, like apples, celery, or cucumbers.
Cherries	Rinse and use a small paring knife to remove the small pits before juicing. Delcious when juiced, if they make it to your juicer, that is.
Chayotes	Wash and chop to size to fit your juicer, then juice!
Collard greens	These are a great leafy green, and can be used if kale isn’t available. Wash the large leaves and roll up before juicing.
Cranberries	Rinse and run through juicer. Make sure you juice them with something sweet because these are really tart… not like the commecial cranberry juice you buy in the store!
Cucumbers	Cut the cumber in half and use it to help push greens through your juicer. No need to peel.
Dandelion	Juice as you would any other green – wash leaves and roll up. Push through with firmer produce. These have some bite to them, so use sparingly, or round off with a sweet and juicy fruit, like pineapple.
Eggplant	I’ve never juiced eggplant and I don’t think I ever will! I think eggplant is best for eating.
Fennel bulbs	I love juicing fennel bulbs. Rinse and cut them to fit through the juicer and you’ll notice a slight flavor that reminds me of black licorice.
Grapefruits	Peel, and try to keep as much as the white pith on as possible (you can use a peeler for that), since the pith contains nutrients that help your body absorb the vitamin C and amazing antioxidants found in citurs fruits. Cut to fit your juicer, and remove the seeds. If you have a centrifugal juicer, you can keep the seeds in. They contain excellent nutrients too.
Grapes	Wash your grapes and remove them from their stems and add them through the juicer. Experiement with red, green, and purple grapes.
Jicama	Wash, slice, but don’t peel jicama before adding it to your vegetable juicer. The jicama juice will contain nutrients that were near the skin even after the skin’s been pulped away.
Kale (Tuscan cabbage)	One of my favorites! Use any kind – lacinato, red, green, purlple, curly, etc. – and add the leafy green through your juicer after rinsing. I normally add 3-4 leaves at a time.
Kiwis	Peel and run through your juicer, seeds and all.
Leeks	Keep the root and the green part on the leek, and slice in half the long way. Gently separate and rinse between the layers. Check for dirt or sand hiding between the layers.
Lemons	Peel, and try to keep as much as the white pith on as possible (you can use a peeler for that), since the pith contains nutrients that help your body absorb the vitamin C and amazing antioxidants found in citrus fruits. Cut to fit your juicer, and remove the seeds. If you have a centrifugal juicer, you can keep the seeds in. They contain excellent nutrients too.
Limes	Peel, and try to keep as much as the white pith on as possible (you can use a peeler for that), since the pith contains nutrients that help your body absorb the vitamin C and amazing antioxidants found in citrus fruits. Cut to fit your juicer, and remove the seeds. If you have a centrifugal juicer, you can keep the seeds in. They contain excellent nutrients too.
Mangos	Peel and cut spears of mango from the core. Makes a great tropical juice when mixed with pineapple! Also lends a great creamy texture to your juice.
Melons	Cut into wedges and remove outer skin with a knife or peeler. You can juice these with seeds
Mustard greens	Juice these like you would any green but definitely choose a small amount of mustard greens. This potent green will give a very strong taste and adds lots of spice. It will literally warm your insides.
Onions	Go easy on these, as they can give your juices a super strong flavor. Some people prefer not to juice these at all. Peel papery skin and slice to fit your juicer, if needed. Onions are another one to start with a small amount, taste your juice, and add more if you like it. If eating raw onions bothers your stomach, you probably want to skip juicing them.
Oranges	Peel, and try to keep as much as the white pith on as possible (you can use a peeler for that), since the pith contains nutrients that help your body absorb the vitamin C and amazing antioxidants found in citurs fruits. Cut to fit your juicer, and remove the seeds. If you have a centrifugal juicer, you can keep the seeds in. They contain excellent nutrients too.
Papayas	Cut in half and peel skin. You can leave the seeds in to juice them.
Parsnips	These are super easy, like carrots, especially if you have smaller or skinny ones. Just rinse and run through your juicer! If they’re larger, you may need to slice in half lenthwise. Use these to run greens through your juicer.
Peaches	Cut in half to remove the pit and juice.
Pears	These can be juiced whole. Just wash and slice to fit your juicer, if needed.
Pineapples	The heavier a pinapple is, the riper it is. Grab hold of the top and twist off. Slice into quarters, cut out the woody core, peel the skin, and juice.
Plums	Wash and slice in half to remove the pit. I love experimenting with different types of plums- there are so many! These give your juice a gorgeous color with an antioxidant punch.
Pomegranate	My favorite trick for this tricky fruit: Fill a bowl up with water. Slice pomegranate in half without pulling the halves apart, and then submerge in the bowl of water to break it apart. This keeps the juice from squirting everywhere. Then, keeping it in the water, break the pomegranate into chunks and tease the seeds out. The white parts will float and the seeds will sink. Remove all the skin and the white parts from the top of the water and use a slotted spoon to remove the seeds. Juice!
Radishes	Another easy one – just rinse and run through your juicer. Leave the root and stem on, but remove the leaves if they have any. Watch out! These can spice up your juice in a flash, so add small amounts at a time. If you’re feeling cold, adding these to your juice will warm you right up.
Raspberries	Just rinse and juice. I love to add a little bit of lemon to a juice made with raspberries, or combine them with fresh peaches for a peach melba juice.
Romaine lettuce	Rinse leaves individually, checking for dirt and sand. No need to remove the stems. Roll the leaves up and run through your juicer. Leafy greens move best your juicer best when followed by a harder fruit or vegetable, like apples, celery, or cucumbers.
Scallions	Just rinse and juice! No need to remove the roots or dark green parts because you can juice it all. These have a strong flavor, like onions, so start small.
Spinach	Wash well – some bunches can have a lot of grit on them. Roll into a ball and run through your juicer using firm produce, like apples or carrots.
Squashes	This goes for all squashes, including pumpkin and summer squashes: scrub and remove stem. If the skin is really tough and thick, you might want to peel it. Otherwise, slice and keep the seeds in (you get those extra cancer-fighting chemicals by keeping in the seeds), and juice.
Strawberries	Delicous and sweet, they have a powerful flavor when you juice them – so I like to just mix them with other berries, or maybe one or two other fruits. Just rinse and pop right in the juicer.
Sugar snap peas	Rinse and run through juicer. These don’t have a very high water content, so they’re not going to yield a lot of juice. Juice along with carrots to drink your peas and carrots!
Sweet potatoes	Scrub and cut into chunks. Be sure to try these in our popular peach pie juice – a delicious dessert juice on the Reboot!
Tangerines	Peel and pop into the juicer. As with grapefruits, leave as much of the white pith on as you can, and remove seeds if you’re using a centrifugal juicer.
Tomatoes	Wash and remove stem and any leaves. If they’re large, you may need to slice to fit your juicer. No need to take out the seeds. Fresh tomato juice is worlds away from that canned stuff!
Turnips	Scrub and chop in chunks to fit your juicer. Try these in our root-tastic juice – get the recipe on our site. A great drink for cooler weather when those tropical fruits aren’t in season!
Watermelon	Makes an amazingly refreshing juice, especially in hot weather. Cut into wedges and remove the skin and rind. You can keep the seeds in. Check out my favourite watermelon pineapple ginger juice recipe on our website.
Wheatgrass	Some juicers are better at doing wheatgrass then others. If you’re just doinga small amount, any kind of juicer should be able to handle it. Rinse the wheatgrass, twist or roll into a ball, and push through with something juicy and firm, like apples. Gives a nice greeny flavor to your juice, and provides lots of great green chlorophyl energy.
Zucchinis	Scrub and cut off stem, but leave the other end on. These are great for pushing through greens.

Herbs & Spices

Herbs & Spices	How To Prepare
Basil	Carefully wash the leaves, removing any grit. If your basil seems very gritty, submerge in a bowl of cold water and swish around. Remove and rinse. To juice, tear the leaves off from the stems and roll up. Push through with firmer produce.
Chinese 5-spice powder	Don’t put this through your juicer!! Just sprinkle into your juice.
Cilantro (Coriander)	Wash thoroughly. You can juice both the stems and the leaves.
Cinnamon	Don’t juice this either! Sprinkle ground cinnamon on juices like apple, pear, or sweet potato.
Dill	Rinse and pull the delicate fronds off the stem to juice.
Garlic	The flavor is strong, and so are the benefits… too many to list here, but trust me, they’re a wonderfood. Use fresh garlic and peel before running through juicer. Start with a small amount and taste your juice before adding more. Better to start small and add more than the other way around!
Ginger	Peel your piece of ginger by cutting the size that you need for the juice and then take a spoon to peel the skin back. You can also use a knife to cut it but a spoon does the trick. Ginger doesn’t produce much juice but it does add a rich flavor so be careful not to go overboard.
Jalapeno (Chili pepper)	Wash and juice. As you probably know, these are pretty spicy, so use with care!
Mint	Wash thoroughly and remove leaves from stem before juicing. Goes great with pineapple, grapes, watermelon, or strawberries.
Tarragon	Gives a nice herby flavor to vegetable juices. Wash and tear leaves off their woody stems before juicing.
Parsley	Carefully wash the leaves, removing any grit. If it seems very gritty, submerge in a bowl of cold water and swish around. Remove and rinse. To juice, tear the leaves off from the stems and roll up. Push through with firmer produce.