I love to juice.  I had never juiced anything before I started classes at the Institute for Integrative Nutrition, but now I’m hooked.

Juicing is a healthful way to get the nutrients in fresh fruits and vegetables without having to eat many platefuls of food. There are no hard and fast rules with juicing; you can get creative and experimental with your juicing.

Here are some easy recipes to get you started.

Green Morning Pick-Me-Up
For two servings, put into your juicer:

  • 1/2 a ripe pear
  • 1/2 an apple
  • 1 small bunch of kale (you can also use spinach)
  • 1 small cucumber

Citrus Cooler
The pineapple in this gives it a refreshing, sweet flavor.

  • 1 orange
  • 1/2 grapefruit
  • 1 slice fresh pineapple

Green Vegetable Juice

  • 1 small cucumber
  • 1 small bunch spinach
  • 1 stalk celery
  • 1 small apple or pear

Red Vegetable Juice

  • 1 medium tomato
  • 3-4 leaves of green cabbage
  • 1 stalk celery
  • 1 garlic clove
  • 1 slice of onion, about 1/4-inch thick
  • 1 small handful of fresh parsley

After juicing the above, add sea salt or cayenne pepper to taste. A squeeze of lemon juice can enhance this, too.

Melon Juice
For one serving, put the following into your juicer:

  • 1 slice ripe cantaloupe
  • 1 slice ripe honeydew melon
  • 1 slice watermelon

Add lemon juice to taste if you like.

Any leftover juice can be frozen in ice cube trays, then whizzed in your blender to make a refreshing, slushy smoothie. Or freeze leftovers into popsicle molds.