A Simple Green Juice Recipe

Enjoy!

Juice can be stored for up to 24 hours in an airtight container in the refrigerator. Although the serving size depends on the individual, this juice is enough for approximately 4 to 6 small servings.

If you like beets, try this beet, carrot, apple, and ginger juice recipe.

• Keep your serving sizes small. While the green juice that is available in stores and juice bars often comes in 16-ounce bottles, the amount of juice that you drink at any time should be comparable to the amount of whole vegetables and fruit you would comfortably eat in a meal. 
• Try using the pulp that is left behind in the juicer in soup, muffins, or other recipes so that the fiber isn't thrown away.

Oxalate is a naturally-occurring compound found in some foods, and it's also produced in the body as a waste product. Foods high in oxalate include many common ingredients in green juice such as spinach, beet greens, celery, collard, dandelion, kale, escarole, parsley, swiss chard, carrots, beet root, and berries. People with certain conditions, such as kidney disorders (including chronic kidney disease and kidney stones), gout, rheumatoid arthritis, and certain types of vulvodynia, should avoid an oxalate-rich diet.

Don't rely on juice to replace whole vegetables in your diet.

Cruciferous vegetables (such as cabbage, broccoli, kale, watercress, radishes, and collard greens) are common ingredients in green juice. When raw, they contain glucosinolates that may inhibit iodine intake and interfere with thyroid function. 

Green juice may not be right for you if you have or are at risk for diabetes due to the sugar content in many juices.

If you're considering making green vegetable juice a regular part of your diet, it's wise to consult your health care provider to ensure that it's appropriate for you. Green juice is delicious and widely available at home and in stores, but it's not right for everyone.