I love making fresh veggie juices at home! They are a wonderful addition to our lives! I will be adding a new weekly Friday post: Juice, where I include picture(s) and description(s) of 1-2 juices.

Veggie Juice Tips:

Add lemon/lime to your juices. It helps so much with flavor (plus hello vitamin c). Cut the skins off before juicing.

Mix up your greens: what can you get? Can you include variety? Can you use a different green than last week? Favorite juicing greens: parsley, chard, cilantro, fennel, lettuce, and spinach,

Think about color. To make your juice visually appealing, I usually try to make either a green juice or a red/orange juice. I alternate between the two.

I have a juicer that I trust to produce juice that will last 48 hours. So when I make juice, I make a huge batch. I make enough for me and my husband to have about a 1 1/2-2 cup serving every day for today, tomorrow and the next day. Therefore I must make 9-12 cups of juice. Store juice in an airtight container (I like Mason Jars).

Cut large vegetables into smaller pieces to keep from jamming the juicer.

Alternate the vegetables you are adding to the juicer as it runs.

Add an apple or pear to juice to make it tastier! I highly recommend this for someone new to juicing!

Clean the juicer right away. Use the brushes they give you. Its a bit of a pain in the booty!

Green and Red Juice:

Green Juice- to make a huge batch of green juice, I would use 4-5 bunches of greens, 4-5 cucumbers, 1-2 celery bunches, 1 carrot bunch, 2 lemons or limes and optional 4″ piece of ginger chopped up. Optional: add 2-3 apples or pears.

Red/Orange Juice- To make a huge batch of red/orange juice, I would use 4-5 bunches of carrots, 1 bunch of greens, 4-5 cucumbers, 2 bunches of beets or 5 medium beets, 2 lemons or limes and optional 4″ piece of ginger and or turmeric. Optional: add 2-3 apples or pears.

Juice below is made with parsley, cucumbers, celery, carrot and lemons.

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