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I came across this great site on Pinterest and it has a lot of great juicing recipes!

Here are some recipes that I found appealing. I also took it a step further and made a menu plan and grocery list if you wanted to try a chic weekend juice fast. Please keep in mind that I’m not a doctor or registered dietitian - I only formulated this plan based on my personal knowledge and well-being alone. Consult your physician or dietitian if you’d like to try a juice fast.


Upon Waking: drink 8 oz of water with fresh lemon and a pinch of cayenne pepper

Breakfast: Green Goddess

4-5 stalks of kale, 2 cucumbers, 2 pears, 1” piece of ginger root, 1 round of wheatgrass, 4 stalks romaine, 4 stalks of celery, 3 broccoli stems

Lunch: Pure Princess

3 carrots, 1 cucumber, 1/2 beet with the greens

Snack: Drink your favorite green or herbal tea in-between juices

Dinner: Renewal Jewel

8 large carrots, 1/2 large beet, 1/2 turnip, 5 celery stalks, 1/4 rutabaga, 1/8 red cabbage, 5 radishes, 1 large apple, 1 cup cranberries


Upon Waking - drink 8 oz of water with fresh lemon and a pinch of cayenne pepper

Breakfast: Boost Juice

6 carrots, 2 celery stalks, parsley, 2 cloves of garlic

Lunch: Green Goddess

4-5 stalks of kale, 2 cucumbers, 2 pears, 1” piece of ginger root, 1 round of wheatgrass, 4 stalks romaine, 4 stalks of celery, 3 broccoli stems

Snack: Drink your favorite green or herbal tea in-between juices

Dinner: Mellow Mix

1/2 head cabbage, 1 beet with greens, 2 large kiwis


Upon Waking - drink 8 oz of water with fresh lemon and a pinch of cayenne pepper

Breakfast: Fab Fix

1 cucumber, 1 small beet, 1/2 rhubarb stalk, 1 apple, 1 pear, 8 carrots, 1 small purple top turnip, 5 celery stalks

Lunch: Super Sips

2 large carrots, 3 celery stalks, 1/2 cup parsley, 4 large spinach leaves, 1/2 beet root with greens, 1/2 cup alfalfa sprouts

Snack: Drink your favorite green or herbal tea in-between juices

Dinner: Grand Finale

4 carrots, 1 cucumber (and you can eat a salad or raw veggies to ease out of the fast)


Garlic is rich in antioxidants, which help destroy free radicals — particles that can damage cell membranes and DNA, and may contribute to the aging process as well as the development of a number of conditions, including heart disease and cancer. Antioxidants neutralize free radicals and may reduce or even help prevent some of the damage they cause over time.

Kale (One cup) 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. Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K. Kale also has many of the anti-cancer health benefits and is rich in the eye-health promoting lutein and zeaxanthin compounds.

Ginger root is well known as a remedy for travel sickness, nausea and indigestion and is used for colic, irritable bowel, loss of appetite, chills, cold, flu, poor circulation, menstrual cramps, dyspepsia (bloating, heartburn, flatulence), indigestion and gastrointestinal problems such as gas and stomach cramps. Ginger is a powerful anti-inflammatory herb and there has been much recent interest in its use for joint problems. It has also been indicated for arthritis, fevers, headaches, toothaches, coughs, bronchitis, osteoarthritis, rheumatoid arthritis, to ease tendonitis, lower cholesterol and blood pressure and aid in preventing internal blood clots.

Romaine is 17% protein with 7.7 grams per head. One head of romaine has 206mg of calcium. One head of romaine lettuce contains 44% RDA of Omega-3 essential fats. Forget the tainted fish oils, reach for some leafy greens instead! One head of romaine contains 167% RDA of vitamin C (more than an orange!).  It also has 6mg of iron, rich in B-vitamins )Thiamine (B1), Riboflavin (B2), Niacin (B3), Pantothenic Acid (B5), Pyridoxine (B6), Folate (B9) – 213%!), vitamins A and K, and has low levels of oxalic acid.

Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids.

Kiwi is bursting with vitamin C. One kiwi has 120 percent of the RDA for this disease-protective vitamin. Besides helping to boost your immune system, vitamin C is an antioxidant that can protect your arteries from the damaging effects of free radicals. Kiwi is also rich in dietary fiber, and a good source of potassium, copper, magnesium, vitamin E, and manganese.

Broccoli is not only rich in vitamins, minerals and fiber, but is loaded with antioxidants and protective phytochemicals as well. No less an authority than the National Cancer Institute says Broccoli can prevent some types of cancer. It also contains generous amounts of folic acid, which may prevent some birth defects and be beneficial in warding off heart disease, strokes and some cancers. Broccoli also contains some of the highest levels of vitamins A and C of any food.

Wheatgrass (juice) is very easily digested by the body - as quickly as a matter of minutes. It is a strong detoxifier, cleansing the blood and also strengthening the immune system. In addition, wheat grass is a highly ‘concentrated’ nutritious whole food and a powerful healing agent. One ounce of wheat grass juice apparently has the equivalent nutrient content of two pounds (or even more) of green leafy vegetables. When one consumes it regularly, one may feel stronger, more energetic, and healthier with a better sense of wellbeing.

Celery is low in fat and is a source of potassium, folic acid, carbohydrates, protein, dietary fiber, vitamin A, vitamin B-complex, vitamin C, vitamin E, iron, magnesium, phosphorus and calcium. Two medium stalks contain about 20 calories. Mostly water, Celery acts as a mild diuretic. 

Carrots are low in saturated fat and cholesterol. High in dietary fiber, vitamins A, C and K, Potassium, Thiamin, Niacin, B6, Folate and Manganese. Carrots are ideals for maintaining optimum health and weight loss. Carrots are also credited with cleansing the intestines, being a diuretic, nourish the entire system, and help balancing the acid-alkaline levels in the body.

Beets are high in folate nutrition, vitamin C, Betalains (cancer-fighting nutrition), and potassium.

Rhubarb One serving size of Rhubarb (half cup of diced, 61g) contains 15 calories, 3 g of total carbohydrate, 1 g of dietary fiber, 1 g of sugar, 1 g of protein and small amounts of calcium, vitamins A and C. Rhubarb fights cancer, improves circulation, helps high cholesterol, is anti-inflammatory and can be anti-allergen. 

Parsley Parsley is useful as a digestive aid. It helps to purify the blood and stimulate the bowels. Parsley is an anticarcinogen. It contains three times as much vitamin C as oranges, and twice as much iron as spinach. Parsley contains vitamin A and is a good source of copper and manganese. For a natural breath freshener, try a sprig of parsley! (Fennel is also a good anticarcinogen and also helps with a cold!)

Apples are rich in antioxidant phyto-nutrients flavonoids and polyphenols. Apple fruit contains good quantities of vitamin-C and beta-carotene. Apples are low in calories; 100 g of fresh fruit slices provide only 50 calories. The fruits are however, contain no saturated fats or cholesterol; but rich in dietary fiber, which helps, prevent absorption of dietary LDL cholesterol in the gut. The dietary fibers also help protect the mucous membrane of the colon from exposure to toxic substances by binding to cancer causing chemicals in the colon.

Alfalfa Sprouts closely follows kale in antioxidant power. They contain dietary phytoestrogens, which play an important role in prevention of menopausal symptoms, osteoporosis, cancer and heart disease.

Turnip The turnip’s root is high only in vitamin C. The green leaves of the turnip top (“turnip greens”) are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein (8.5 mg / 100g).

Lemons are very low in Cholesterol, Saturated Fat, and Sodium. They’re also a good source of Vitamin B6, Iron and Potassium, and an excellent source of Dietary Fiber and Vitamin C.

Cayenne is used as a natural fat burner and painkiller, to treat ulcers, increase metabolism, improve circulation, boost the immune system and aid digestion. It is used as a tonic for the heart, kidneys, lungs, pancreas, spleen and stomach and to treat herpes, shingles and rheumatism. It is also known to combat chills and has been used to treat bunions, psoriasis, pleuritis and pericarditis and has been indicated for preventing heart disease.

Rutabaga is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Thiamin, Vitamin B6, Calcium, Magnesium and Phosphorus, and a very good source of Vitamin C, Potassium and Manganese.

 Cabbage is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin C, Folate, Potassium and Manganese.

 Radishes have antibacterial and anti-fungal properties. They are a member of the cabbage family. Radishes contain vitamin C, potassium and other trace minerals.

 Cranberries are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol) and Vitamin K, and a very good source of Dietary Fiber, Vitamin C and Manganese.

And here’s the grocery list, as promised. Remember, to make this wallet friendly you’ll need to visit your local farmer’s market. To find one, click here!

Happy juicing!

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