Come August, my mind leaps into immune support mode in preparation for the coming cold and flu season. Last year I ended up getting hit with not one but three (yes, three!) different types of bugs. I think the main cause was being in close proximity to sick people each time—there’s not much you can do when people are literally coughing on you—but this year I’ve resolved to work on supporting my immune system much more strategically before and during the cold and flu months.
That looks like eating a nutritious diet rich in vegetables, healing broths, and good fats. It also looks like bumping up my dosage of vitamin D. Since June I’ve been taking aloe vera juice twice a day as well, which is a wonderful gut supporter and therefore immune system supporter.
When it comes to green juice, I do believe it’s a powerful way to work in some extra phytonutrients and aid detox and digestion. The problem is I’m just not consistent about making and drinking it.
I wish I had a better answer as to why, but the honest reason is that making juice is a multi-step process that I’m often just too lazy to do. First you have to have all the produce on hand to make the juice, then you have to haul out the juicer, run everything through it, clean the thing right away, dry all the parts, and put it back. It’s just a lot for a glass of juice.
But in the past week, I’ve been working on streamlining my juicing system so that it becomes as efficient and painless as possible. Right now I’m in a good rhythm of making all of my juice for the day (whether that’s one, two, or three jars—it’s usually just two) first thing in the morning. I do it when I’m fresh, alert, and in the kitchen making breakfast anyway.
This way, by the time mid-afternoon rolls around and I’d like to sip a glass of juice, all I have to do is go to the fridge and it’s waiting for me. The work is all done before 8 am.
I also find that sticking with roughly the same juice recipe every day simplifies things. Lately I’ve been loving the blend I’m sharing with you today.
The main vegetables are cucumber, celery, and green cabbage. For extra zing I add cilantro or parsley (usually cilantro), lemon, and ginger. The lemon also acts as a natural preservative which helps to keep the juice fresh while it sits in the fridge during the day.
Here’s hoping I can keep up with my daily juice prep throughout the fall and winter! Let me know in the comments if you have any tips for streamlining the juicing process. I’d love to hear them.
- 1 medium cucumber, peeled or unpeeled (I partially peel mine)
- 2 celery stalks (or 3 if they're small)
- 1 chunk green cabbage (about enough to fill ¾ cup)
- ½ bunch cilantro or parsley
- ¼ of a large lemon (or ½ small), peeled
- 1 (1-inch) chunk fresh ginger root, peeled
- Process all of the ingredients through a juicer. Serve immediately or store in a jar with a tight-fitting lid in the refrigerator.
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