Dr. Alyssa’s Anti-Inflammatory Green Juice
Following up with yesterdays post…
Juicing is an excellent way to get more greens in your diet. Here is a quick and easy recipe for a healthy green juice that incorporates some of these anti-inflammatory powerhouses. It can be made in a blender instead of a juicer. You can strain the juice through cheesecloth for a thinner consistency, if desired. Wring out as much liquid as possible from the cheesecloth, as there are additional hearty nutrients in the pulp.
- 1 ½ cups water
- 2 cups kale OR baby spinach
- 2 medium green apples, cored
- ½ cup parsley leaves
- 1 medium cucumber, cut into quarters
- 2 celery stalks, roughly chopped
- 1 piece of ginger (1 inch), peeled
- 2 Tbsp fresh-squeezed lemon juice
Add all ingredients to the blender in the order in which they are listed. Blend on the highest setting (such as liquefy), until the juice is well-blended. It should be the consistency of a smoothie. If you want to enjoy the pulp with your juice, pour mixture into glass and serve. If you prefer thinner consistency, strain through a cheesecloth.
🔥link in bio to Dr. Alyssa’s Article on Anti-Inflammatory Foods!🔥
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