Jolly Green Giant
Okay this is a great juicing recipe, very beneficial. You can see that by the first two ingredients, kale and spinach. Kale is one of the healthiest foods on the planet. Yeah I said it, not only me but Web MD. One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
So how about spinach? It’s got flavonoids — a phytonutrient with anti-cancer properties abundant in spinach and flavonoids have been shown to slow down cell division in human stomach and skin cancer cells. Furthermore, spinach has shown significant protection against the occurrence of aggressive prostate cancer.
So here it is, the Jolly Green Giant Juicing Recipe! Enjoy!
Ingredients
4 large Green Kale Leaves
2 handfuls Green Spinach
1 Green Apple
1 handful Green Mint
1 small Green Lime (peeled)
2 Green Celery Stalks
1 medium slice Ginger (*optional)
Directions
Buy Organic (why juice pesticides?)
Prep your produce: Wash, peel, cut, de-seed
Send all ingredients through your juicer
Enjoy!
Update 8/18/2014 – Kale is a hardy, cool-season green that is part of the cabbage family. It grows best in the spring and fall and can tolerate all fall frosts. Kale can be used in salads or as a garnish and is rich in minerals and vitamins A and C. - Almanac.com
Planting
You can plant kale anytime from early spring to early summer. If you plant kale late in the summer you can harvest it from fall until the ground freezes in winter.Care
Water the plants regularly but be sure not to overwater them.Harvest/Storage
Kale is ready to harvest when the leaves are about the size of your hand.
References
Jolly Green Giant: Juicing Recipe | Freshly GrownFreshly Grown
Web MD: The Truth About Kale
Health Diaries: 11 Health Benefits Of Spinach
Almanac.com: Planting, Growing and Harvesting Kale
Jolly Green Giant Juicing Recipe With Kale And Spinach
No comments:
Post a Comment