Get Juicing

Eating vegetables, especially raw, is critical to maintaining good health. But how do we fit in the recommended daily allowance of five to 10 servings? Here's the simple answer: juice them. Vegetable juicing is one way to eat more raw food than we otherwise might.

If you're a first-time juicer, start with an easy-to-tolerate combination of celery, fennel, and cucumber. Then get a little more sophisticated by adding leafy green vegetables like green leaf or romaine lettuce, spinach, kale, and cabbage. Sweeten the flavour with a few seedless grapes or an apple.

Every vegetable has its own particular healing property:

• Celery is a natural diuretic containing vitamins A, B, and C as well as calcium, magnesium, potassium, phosphorus, and iron.
• Kale is high in calcium and rich in carotenoids, powerful anticancer agents.
• Cabbage is a cancer preventive, rich in vitamins and minerals.
• Fennel stimulates healthy digestion.

For greater health benefits, add supplements such as flaxseed oil or hempseed oil.