To Juice or Not to Juice?

If your idea of vegetable juice is a bloody mary mix or a minty mojito, or if your juice only comes in bottles or packets, then this blog is for you!

Now, don't get me wrong - I shouldn't be placed on a pedestal - I love a mojito as much as the next person....

But seriously, lets talk about "raw" versus "cooked" veggies. As we all know, raw food contains a much higher nutrient count than cooked foods. To go a step further, FRESH raw veggies have the greatest amount of nutrients. So where and when you buy your veggies counts - but I'll save that for another blog.

In the juicing world "live" refers to something that is raw. Our aim is to add more live foods to our diet. Juicing helps you achieve this. Consider a pint of juice made with the following: 1 apple, 4 carrots, 1 beet, 1/2 cucumber, 2 sticks of celery, 4-5 leaves of kale, and a good size handful of fresh alfalfa sprouts.


If you took all of this raw food and placed it on a platter, you wouldn't be able to get through it in 2 meal sittings! But in a few minutes you can push it through your juicer to produce a deliciously tasty glass of juice that you can sip as you go or drink back in a few gulps....it really is that easy! In a matter of 15 - 20 minutes, you have taken your produce from the refrigerator, put it through the juicer, cleaned up and produced a glass of "live" juice that is bursting with vitamins, minerals and enzymes.

So what would YOUR body do with all those nutrients that suddenly started flowing into your system...? Challenge yourself to start juicing and find out....

Don't be daunted, do it today!