GREENS AND BEETS JUICING

This recipe is timely for this time of year as we consider juicing, and a variation of the CLEANSING BEETS RECIPE. 

Ayurveda is very specific about how juicing should be conducted in order to ensure its integration as part of healthy practices. A little bit of juice goes a long way, versus a large mug or glass of it. Typically, 4-6 oz. of juice is ideal. Anything more than that becomes too much for the body to digest as the sugars can be more concentrated, the sweeter it is. Preferably, the ratio is 3 veggies (greens for example) : 2 fruits. There should be a little more bitterness than sweet. Too much sweet requires more energy of the body, especially the liver, in order to convert the sugars into a usable form.

Check out this recipe:

Ingredients:

1 beet

1 kale leaf

1" ginger piece

1/4 cup of cilantro juice

4 carrots

2-4 celery stalks

1/2  of wheatgrass (processed with the cilantro)

pinch of cardamom powder

pinch of cumin powder

Pinch of cinnamon

Preparation:

Separately take one handful of fresh cilantro, and the wheatgrass and add it to blender with 1/2 cup of water. Blender this for a couple minutes. Strain the liquid and save the juice. You can use the pulp in other dishes not to waste it or you can compost it.

In a juicer add the remaining ingredients, saving the spices for last. Juice those ingredients and then combine the cilantro juice. Then you can add the spices and stir well.

Enjoy this drink as a breakfast replacement, depending on your digestive fire (agni) and your constitution (Kaphas can benefit from less or increase the bitter and pungent tastes).