As a family, we juiced many greens over the years using a wide variety of vegetables. In fact, years ago, my husband made me a veggie juice almost daily when I was pregnant.
However, some juices are too sweet to drink every day, like those with carrots, beets, and/or apples. Other juices contain veggies that are too high in oxalates for everyday consumption – things like spinach, beets, celery, chard, just to name a few.
The veggies in the recipe below create the perfect combination of cleansing goodness, tartness, and flavor. The ginger is higher in oxalates, but we are only using a small amount. The lemon stays low in oxalate if it is pealed (since most of its oxalates is in the skin and white rind).
Romaine Green Drink
1/2 head organic Romain lettuce (medium to large size)
1 organic lemon
1-inch slice of ginger (the thickness of your thumb)
3 cups purified water
You can use a regular blender, but this is easier to make in a high-speed blender with a larger container. Wash and chop the lettuce into large pieces, peel the lemon (leaving on some rind), and scrape the skin off the ginger.
Put all ingredients, including the water, into a blender and blend until all pieces are liquid. Pour and enjoy immediately for optimal nutrients. Serves 3 to 4 people.
