ALAN'S GREEN JUICE RECIPE

 
This is what I juice on an average day: (all organic) 

½  bunch of celery  
½ head of romaine
½ or whole cucumber

1 broccoli "tree" (average 3 in a bunch – I juice the stalk and steam or marinate the florets separately) 
½ bunch of dandelion  
½  bunch of kale 
½ bunch of spinach (not too much spinach – oxalic acid)

a chunk of cabbage

a lemon wedge w/ peel 

maybe an apple, carrot, chunk of beet, small chunk ginger – or often none of that

I usually drink 1 liter of juice a day, 2 liters if I’m juice feasting.

There is no perfect juice recipe – play with it and make your own favorite blends. I pick my greens based on availability, quality and price – celery is always the base of my juice.

Sprouts are great to add to your juice (the Hippocrates Institute makes a great green juice, 50% sprouts) – and it’s affordable if you grow your own.

Celery, cucumber and romaine all yield good amounts of juice for the dollar. Broccoli stalks yield a good amount of juice too. Dandelion, kale and spinach yield less juice with more concentrated nutrients & protein. Spinach contains oxalic acid, which we don't want too much of, so juice less spinach and not as often as other dark leafy greens.

Carrot, apple, beet and ginger are mostly taste accents (all sweet and sugar; ginger is pungent), although they certainly have good nutrients -- but all together make up no more than 30% of the juice -- the rest is green -- it's all about the GREEN. Mint and dill add great flavors to juice.

I also drink a shot of wheatgrass juice most days.

I encourage you to read the Plant Proteins & Links article in this section.