I watched a documentary (I forget which one; it might have been The Gerson Miracle) that explained the power of juicing in a way that really resonated with me: they analogized it to alcohol. It was only briefly, but the comparison stuck out to me—I know, that makes me sound like a total degenerate. It does make a lot of sense though…
Imagine taking a shot of tequila on an empty stomach. That liquor is going to be quickly absorbed into your bloodstream, and you’ll feel the effects of the alcohol. Now imagine drinking a margarita while eating a giant dinner of Mexican food. The same amount of tequila is being consumed, but it’s jumbled in your stomach along with quesadillas, chips and guac, and margarita mixer. You might have to drink two or three margaritas before you feel the effects of the alcohol.
So in this analogy, juice would be the shot of tequila. You’ve extracted all the nutrients from the plant foods (or, extracted the liquor from the cocktail mixer and food), and because of the liquid form, it can bypass the whole digestive process and be quickly absorbed. Just think about how many fruits and vegetables you put into a juicer to make just one glass—you’d have to consume all of those plants (or, eat all that Mexican food and drink two margaritas) to get the same nutrients (buzz) as in one little glass of juice.
Anyway, now that I’ve somehow turned this healthy juice post into a rant about tequila, on to today’s nothing-but-greens juice recipe…
A delicious green juice recipe. Ingredients Instructions
A delicious green juice recipe.