THE RAW TRUTH

JUICING PACKS A PUNCH

It’s filled with vitamins A, C, and E—antioxidants that counteract molecules in the body known as free radicals that can cause cell damage. Juicing is also the fastest and easiest way to get nutrients from vegetables into your body if you skip them at meals.

Celery juice is the latest craze, touted by New York Times bestselling author Anthony William, the Medical Medium, who calls himself “the originator of the Global Celery Juice Movement.” William claims it improves everything from relieving digestive disorders and balancing blood sugar to flushing toxins from the liver and the brain. Apparently, celebrities are lining up for the stuff.

If drinking your calories sounds like a good thing, follow a few guidelines. Seasoned juicers liquefy whole fruits and vegetables, including peels and skins, into each glass. Leafy greens, root vegetables, and whole citrus are all fair game.

The best recipes are made with low rpm juicing machines such as Champion, Omega or Norwalk. It’s best to start with chilled fruits and veggies. There’s really no wrong way to juice; but using organic produce is extremely important, especially when using the nutrient-rich peels. The more you juice, the more you’ll naturally tailor the ratios of fruits and vegetables to your own taste.

GREEN CLEANSE 2 cups spinach 6 stalks kale 2 cups cucumber 6 stalks celery 1 bunch parsley 2 apples 2 oranges 1 lime 1/2 lemon

RED REVIVAL 2 medium red beets 2 carrots 1 orange 1 apple 2 cups kale leaves

GOLDEN TONIC 2 apple 2 orange 2 carrots 2 medium yellow beet 1/2-inch piece ginger

GINGER CARROT 12 carrots 1-inch nob ginger 1 cucumber 1 lime