HomeDiets › Juicing Fruits and Veggies to Boost Nutrition

For a variety of reasons, fruits and vegetables are the hardest food groups to properly maintain in many of our diets. Vegetables can be especially tricky, because it’s so much easier and tempting to grab a bag of potato chips than a tray of carrots and hummus.

The problem is that so many essential nutrients come from plant-based food. For this very reason, juicing -- although not the kind that you’re probably thinking -- has become a popular diet trend.

Juicing is, quite simply, exactly what the name implies. You take a bunch of fruits and vegetables, run them through a juicer and are left with real fruit and veggie juice with no added sugar, preservatives, or ingredients you can’t pronounce. For once, you are drinking real fruit and vegetable juice.

This can be an invaluable way to get the nutrients you may be missing from your normal diet into your body. Juicers can be expensive (sometimes $100 or more) but when you consider juices on the shelves such as Naked Juice that aren’t truly all-natural and can run almost $10 per bottle, the long-term savings from creating your own juice are huge.

The key to juicing is not taking it to the extreme. Juice “cleanses” where you drink nothing but fruit and vegetable juice for an extended period can be dangerous because the diet lacks other essential nutrients such as protein and fiber. Although many vegetables are fiber-rich, by juicing you lose most of the fiber in favor of quickly absorbing vitamins and minerals into the bloodstream. For this reason, juicing is invaluable addition to a healthy diet and lifestyle, but like anything else should be used as a supplement and not a “cure-all.”

Check out the recipe below for “green juice” which tastes great, and gives you a huge nutritional boost. If it’s not your thing, there are literally endless combinations of fruits and vegetables you can combine to make a delicious, nutritious drink. 

  • 3 stalks of celery
  • 1 cucumber
  • 2-3 handfuls of baby spinach
  • 3-4 large leaves of kale (or handfuls of baby kale)
  • 4-5 leaves of romaine
  • 1 large apple
  • 1 large lemon
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