I think juicing is an important part of a healthy lifestyle and now more than ever. Our bodies have to cope with more toxins and the nutritional value of the products declined over the last 20 years.

Because of modern horticulture methods such as hydroponics, chemical fertilizers, new varieties of crops through interbreeding, longer storage times and long distance transports of unripe produce and exhausted soil through monoculture, you have to eat ten times the amount than back in those days.

Add to that timely constraints, it costs me an hour to eat a big bowl of salad, and you will be soon convinced of the benefits.

Serves 2

4 carrots
1 girlie handful of parsley
2 sticks celery
½ lemon

The lemon makes this a very refreshing juice, and the creamy and sweet bouquet of the carrots is offset by the natural saltiness of the celery.

Energy	⭐️⭐️⭐️⭐️☆
Detox	⭐️⭐️⭐️☆☆
Immunity	⭐️⭐️⭐️☆☆
Digestion	⭐️⭐️⭐️☆☆
Skin	⭐️⭐️⭐️☆☆

Wash and peel the vegetables and fruits. Unpeeled carrots and lemons add a slightly bitter taste.

A good technique to peel lemons and citruses is using a paring knife and shown next.

Put the ingredients into the juicer of your liking.

Start with the parsley as it yields the least amount of juice, followed by soft produce and finish with the hardest vegetables.

Nutritional Value:

Loss of ~ 10% nutritients and the insoluble fiber through juicing not included.

Beta-carotenes, potassium, sulphur and:

Healthy eating is not necessarily fancy but often convenient and simple.

Thanks to the advocates for a healthy lifestyle:

@sweetsssj @healthsquared #sixweekhealth

@lenasveganliving #fruitsandveggiesmonday

@heart-to-heart #veganwednesday

Here's mud in your eye!
Until next time,
Miron