Juicing For Weight Loss Recipes

Now we get to the good stuff! Here are some of my favorite juice recipes with ingredients from the cruciferous vegetables list. Remember that these veggies can be quite potent, so always dilute the juice with a variety of other produce. If you have any ailment (particularly a thyroid, kidney or gallbladder problem) speak to your doctor first, before getting into juicing. The same applies if you are pregnant, are planning a pregnancy or want to give the juice to very young children.

If you need to increase the quantity of a juice recipe, it is easy to do this with water-rich cucumber! Many folks struggle to eat lots of cruciferous vegetables daily. With juicing recipes for weight loss, you can easily increase your intake. At the same time, you will probably also find that you are consuming a much wider variety of these vegetables. Happy juicing!

Colorful Health Festival Juice

1 small to medium beetroot, discard greens or see below*sds
1 red tomato
4 carrots, discard greens as they are toxic
2 firm yellow pears
2 red apples
3 thick slices pineapple (wash before cutting)
4 brussel sprouts
4 white or purple cauliflower florets
2 arugula (rocket) leaves
6 Broccoli florets

*Beetroot greens can be quite potent. If you do choose to use them, try to get young greens and use only 2 or 3 leaves at a time.

Method:

Wash and prepare Vegetables and Fruits:

• Trim beetroot ends, peel thinly, and cut into chunks.
• Quarter tomato.
• Trim carrot ends and discard greens.
• Quarter the pears and apples (don't peel, but discard all seeds).
• Peel pineapple slices, discarding rind. Cut slices into strips.
• Bunch up arugula (rocket) before juicing.

Juicing: Add all the vegetables and fruit to your juicer or juice extractor and juice. For the best results, add arugula, broccoli and cauliflower with carrots and apple.

Servings: 3 to 4 medium servings.

Beautiful-Body-Benefit Juice

2 small zucchini (baby marrow or courgette)

1/4 to 1/2 small purple (red) cabbage, according to taste

2 red apples

4 green or purple kale leaves

4 white or purple cauliflower florets

1 cup blueberries

1 orange, peeled (never juice with skin)

1/2 medium cucumber

Shredded coconut for added sweetness (optional)

Method:

Wash and prepare Vegetables and Fruits:

• Trim zucchini ends.
• Cut cabbage to fit juicer's feeding chute.
• Quarter apples (don't peel, but discard seeds).
• Roll kale leaves into balls.
• Remove any stray stems or leaves from berries.
• Peel orange thinly, discarding skin (leave as much of the white pith as possible, as this is nutrient-rich)
• Peel cucumber only if waxed. Try to buy organic and unwaxed, as the skin is rich in nutrients.

Juicing: Add all the vegetables and fruit to your juicer or juice extractor and juice. For the best results, add kale leaves with the apples.

Variation: Stir in some shredded coconut if you enjoy it.

Servings: 3 to 4 medium servings.