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I love making fresh juices, from the color, to the smell, to the taste. I do my best to juice every morning. The objective is to enjoy first thing in the morning, following a run, and before I've consumed anything else. I can literally feel the vitamins absorbing into every crevice of my well-being. It's an exhilarating way to start the day. I do tend to shy away from juice later in the afternoon, as I feel it can conflict with whatever I've eaten prior to, but if it works for you, go ahead and listen to your body.

I pick my juice ingredients based off guessed it, my senses. Typically, I will take a mental inventory of what I'm craving and refer to the rainbow. Immune booster: yellows and oranges. Antioxidants and heart health: reds and purples. Detox and Popeye Power: greens. The key is to keep your juices vegetable based, because even natural fruit sugar spikes are no fun for your gut or your mood. 


Don't be shy to introduce something new here and there. Add some spices (sparingly, at first) like turmeric or cayenne, herbs like parsley or cilantro, or something zippy like apple cider vinegar. The fun with juicing is to experiment and listening to what your body is truly asking for. You might find a new favorite based on the random leftovers you have in the fridge that day.

Here are a few of my favorite staples and I will add more to this tab as the seasons shift:

Mood Lifter:

1 Grapefruit

1/2 Fennel Bulb (with fronds, if you like)

1 Head of Romaine

Immunity Booster:


1 Orange

1 Lemon

Lots of Ginger

Pinch of Turmeric


1 Green Apple

1 Lime

2 Celery Stalks

1/2 Cucumber



Pinch of Cayenne

Dash of ACV

Happy Heart:

1 Red Apple

1 Red Beet (with leaves, if you like)

1 Lemon

Lots of Ginger

The Antioxidant:

1/4 Red Cabbage

1 Beet (use those greens, they are edible!)

1 Gala Apple

1 cup Blueberries

1 Lemon

Lots of Ginger (lots)

Eye Doctor:

1 Sweet Potato

1 Gala Apple

2 Carrots (optional)


Dash-Chinese Five Spice

Spicy Pineapple:

2 cups pineapple

1/4 cucumber

1 bunch kale

1 small serrano chili

Mint, small handful

Coconut Water, to taste

Coastal Canteloupe:

1 cup canteloupe

1 cup honeydew

1 lime



Mint, small handful

Watermelon Cooler:

2 cup watermelon

1 cup strawberries

1 cup jicama

1/2 cucumber

Basil, small handful

As for the pulp and the scraps, I do compost. I'm  a little obsessed about food waste. I don't have a giant compost bin, either; in fact, I have two buckets specifically designed for small living spaces. They are like air-tight paint buckets and as long as you devote only fruit and vegetable scraps to the bins, it doesn't smell and makes the best compost tea for your garden. Happy garden, happy environment, happy people. It's a win-win all around.



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