The top 20 leafy greens and herbs to juice

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Best Greens to Juice(NaturalHealth365) Juicing a variety of leafy greens and herbs is important for our overall health – especially when it comes to juicing and blending on a regular basis. Every vegetable and fruit has its own nutritional and chemical signature. For example, a pineapple has a different chemical structure than an orange, and a carrot has a different chemical make-up than a radish – the list goes on and on.

Are you rotating your greens? Here’s why…

Leafy greens, for example, need to be rotated weekly. I suggest rotating 4 different leafy greens per week. So that means, if you are juicing four times a week, you’ll be using a series of three to four different leafy greens in your juices that week.

The next week, alternate to another different three greens. Ultimately, you should be using around 20 different varieties of greens and lettuces. There’s more but this is a good place to start.

Remember, every green, fruit and vegetable has different chemical structure to them. So, if we juice or blend too many of the same kinds of greens, lettuces, fruits and veggies – then that means our bodies may become ‘immune’ to its nutrients. We need to stimulate our taste buds, and stimulate our digestive juices – so that we can absorb all the available nutrients.

So, try not to juice just kale – as many of us do – because we get used to a certain taste, and most of us know that kale is nutritionally high in protein and other nutrients, but that does not mean we should be ‘exclusively’ juicing it.

Here’s a list of 20 different kinds of greens and lettuces to juice

Starting with leafy greens:

1. Spinach

2. Parsley

3. Cabbage

4. Collards

5. Bok Choy

6. Swiss Chard

7. Mustard Greens

8. Beet Greens

9. Kale

Here are some herbs to try:

10. Dill

11. Cilantro

12. Basil

13. Mint

14. Tarragon

Don’t forget to juice a variety of lettuces:

15. Arugula

16. Romaine Lettuce

17. Red Leaf Lettuces

18. Butter Lettuces/Boston

19. Watercress

20. Purslane

Now it’s time for a delicious leafy green, herb and lettuce health tonic

6 large leaves romaine

1 large handful of fresh basil

4 ribs celery

4 leaves Swiss chard

1 apple

1 inch fresh ginger root

1 lemon or 2 limes

Juice or blend….this should make about 1 liter. And, of course, always buy organic produce (only) – please. Enjoy!

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About the author: Linda Kordich has been married for 33 years to Jay Kordich, world renown health educator and the “Father of Juicing”. She is the co-author of their new book, Live Foods Live Bodies and teaches throughout the world on the ‘Powers of the Gentle Art of Foods and Juices’. For more information about Jay and Linda Kordich – visit: www.JayKordich.com

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  • Barry Gourmet & Raw

    The main reason we must rotate our leafy greens is simple. A vegetables have alkaloids which are built in pesticide chemicals the plant uses for natural resistance to insect pests. If you eat the same leafy green continuously over time then this food becomes more toxic to your body. So rotating and going off and on will ensure that this does not happen. Holistic Chef Barry