Typically the guidelines for making green juice is 60% dark green leafy vegetables and 40% other vegetables/fruits.  You can try variations of any of the green recipes until you find one that suits your needs and tastes.  For a juice cleanse you’ll drink approximately (4) 16-20 ounce drinks per day.  If  you are making a whole day’s worth of juice at one time, keep the extra juice in a tightly sealed container in the fridge.  Here are some recipes to get you started.  (If you like the recipes please share them by “liking” this page!)

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Mean Green Juice (original)

This is the official recipe used by Joe Cross and Phil Staples according to the Reboot Program.

6 Kale Leaves
1 Cucumber
4 Celery Stalks
2 Green Apples
1/2 Lemon
1 piece of ginger

Mean Green Juice #2

handful spinach
3 stalks of kale
2 golden delicious apples
small handful parsley
1 lemon
1 cucumber

Mean Green Juice #3

2 stalks celery
1/2 cucumber
1/2 apple
1/2 lemon
small piece ginger
1/2 green chard leaf
bunch cilantro
5 kale leaves
handful spinach

Mean Green Juice #4

1/2 pear
1/2 green apple
handful spinach
handful parsley
2 celery stalks
1/2 cucumber
small piece ginger
slice of papaya

NOTES FOR MAKING JUICE

• peel or slice off lemon rind leaving some of the white pith
• to juice small leaves such as parsley and cilantro, roll them up into a ball to compact the leaves
• wash all vegetables and fruits before making juice
• buy organic if possible

Have you tried any of these recipes?  Which is your favorite?

• chlorophyll
• enzymes
• trace minerals

Chlorophyll is the green pigment in plants.  Through photosynthesis, cells containing chlorophyll absorb light from the sun and convert it into oxygen. Our blood uses the oxygen to purify itself.  Research shows that chlorophyll helps to prevent damage to DNA by carcinogens (cancer causing agents).

Enzymes help break down food into simpler, more easily digested compounds.  They’re catalysts that are responsible for speeding up metabolic processes (digestion for one).   The body only makes enzymes in limited supply, so the addition of enzymes from living green foods is essential.

Trace minerals are important to the body.  Green foods and juices offer balanced amount of minerals.  This is preferred over taking supplements.  Trace minerals also promote the production of vitamin B12.

The nutrients in green foods have the ability to neutralize acids and to create an alkaline environment in the body.  An alkaline body is more immune to disease.  Juicing offers a quick and easy way to get all the benefits of green foods.  Following is a list of the more common greens for juicing:

• spinach
• wheat grass
• green cabbage
• parsley
• romaine lettuce
• celery

When taken through juice, the nutrients of fresh green drinks are quickly absorbed by the body, giving it a quick energy boost.

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1. The Benefits of Juicing Fruits and Veggies The origins of juicing for health purposes can be traced...