Wellbeing with Nutrition
Nurturing the Mind and Body

Green Juice A Great Reliever of Excess

We all know when we have overdone things in the eating and drinking department. Head feels dull, energy lowers and it feels as if digestion is working at a snail's pace.

January is the month when we try to get things back to normal with our eating routines. It's a challenge, believe me I know. I get so many queries about how to start. So with this in mind, I would like to share tips in my upcoming blogs, which I have found from experience to be very helpful in supporting the body when you have just eaten just too much of the bad stuff. 

Tip: Drink Green Vegetable Juices Daily

Green juices made from leafy greens and green vegetables like kale, romaine lettuce, parsley, spinach and celery supply much needed minerals back into the body. They are particularly useful for off-setting any excesses of acidity you may be feeling.

I like to flavour my green juices with the addition of apple, ginger, lemon and a very small amount of melted clarified butter.

Green leafy vegetables, ginger and lemon all support the liver with detoxification. Apples add a bit of sweetness, help improve taste and also supply pectin, a soluble fibre which absorbs toxins and excess cholesterol. The small amount of melted clarified butter (less than 1/4 teaspoon) contains fat soluble vitamin A. This helps the body to absorb minerals from the green vegetables and is also a good tip for stabilising blood sugar.

If you have never drunk green juice before, start slowly with half to 1 glass a day. Consider drinking more when there are symptoms of excess acidity like: headaches, painful joints, itchy eyes, irritated skin, bloating in the abdomen, concentrated urine etc.

If you don't have a sophisticated juicer which can grind and squeeze juice from leaves don't worry all you need is a blender. Here's how to do it.

  1. Chop up the vegetables and blend everything up with some water.

  2. Pour the blended vegetables through a sieve lined with muslin cloth and a bowl underneath to catch the juice.

  3. Gather the muslin cloth around the vegetable pulp and squeeze out the juice.  It's a very similar idea to how my mum made onion juice to treat her bad stomach. In my previous blog, I described how she mashed an onion up in a pestle and mortar and then squeezed the pulp through with a cloth (her headscarf!) to make onion juice to treat herself.

I also don't bother peeling the lemon. I just throw a small lemon wedge into the blender. The rind, pith and fruit together contain active ingredients which support detoxification, help to lower blood fats and strengthen blood vessels. You could leave out the rind and just use squeeze in some fresh lemon juice if you find it makes the juice too bitter tasting.

The taste of this green juice is a combination of sweet, salty, pungent and bitter flavours. Experiment, it should be pleasant. Leave out lemon, apple, ginger if you want but make sure that green leaves of your choice stay in.

My Personal Green Juice Ingredients

  • 2-4 leaves of Romaine lettuce
  • Few sprigs of fresh coriander (cilantro)
  • 1 green apple
  • 1 stick celery
  • 1/4 fresh lemon with peel
  • 1-2 inch cube of fresh ginger
  • 1 cup of water
  • 1/4 teaspoon melted clarified butter (ghee)

Combining Diet with Detoxification Support

If we really want to be clever, include regular green juices with some further detoxification support like 2-3 alkalising baths in the week. See my posts on Himalayan salt, Epsom salt, Bicarbonate of Soda or Kelp baths.

If you don't time for a full bath then try a 20 minute footbath, just reduce the quantities added to the soak water.

  • Use 1 mug for the Himalayan Salt or Epsom Salt footbath
  • Use 1/4 mug for a bicarbonate of soda footbath or a kelp footbath

Green juice is great for balancing blood sugar, it helps to relieve nausea and dehydration. A great remedy if you are feeling hung over!

See my previous article on green juices   


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