I’m happy to report that I lost 7% of my body weight in the 2-month fitness challenge at work. I did it by focusing on food – juicing to incorporate more vegetables into my diet, and cooking at home with wholesome, quality ingredients. I’m still continuing on this journey, and I decided to share some juicing recipes since I already share many of my food recipes.
I discovered the delight of jalapeno in a fresh juice at Updog Smoothies in Marietta, GA. This is a drink with bite – it’s a little spicy, a little sweet, and has a nice little burn from both the ginger and the jalapeno. It’s easy to make, and adds some diversity into my regular juices – it’s easy to get stuck in a rut.
I prep the ingredients for my juices the night before, so I can quickly make fresh juice in the morning:
I store fresh juice in airtight jars and keep them in a canvas bag in the refrigerator until I’m ready to drink them. Keeping the juice protected from the light in the fridge helps the juice retain the live enzymes that light destroys. I always enjoy my juice within 12 hours (at the most!) to get maximum nutrients.
- 3-4 handfuls of spinach
- 3-4 handfuls of chopped kale or collards
- 1 thumb-sized piece of ginger
- 1 jalapeño, sliced lengthwise, seeds and white part removed
- 3 oranges (any variety), peeled
- Juice ingredients in the order listed.
- Serve over ice and enjoy immediately.
- *Choose organic ingredients when possible