Recipe: Breakfast and Lunch Juices


We’ve already explored the benefits of juicing. Now, it’s time to take a look at two juice recipes chock-full of citrus, berries and greens (one for breakfast and one for dinner) from Michelle Gorman, nutrition expert for Blue Cross Blue Shield of Arizona. While it is hard to say whether or not juicing is healthier for you than actually eating the whole fruits and veggies, it can certainly provide the opportunity to sample produce you might not have in your diet otherwise (for instance, how often do you have collard greens?). Now get your blender ready, folks.
For Breakfast:
Handful of fresh spinach
1 orange, peeled
1 apple
3 or 4 strawberries
3 or 4 pineapple chunks
With a splash of berries (blueberries or blackberries) or even grapes.
For Lunch:
Handful of fresh spinach
1 large collard green leaf
2 carrots
½ apple
3 or 4 strawberries
3 or 4 pineapple chunks
With a splash of berries (blueberries or blackberries) or grapes.

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