For all recipes, cut fruits and vegetables to fit your juicer, and follow machine instructions. Each recipe makes approximately one 8-ounce serving.
1. Jay Kordich’s Super Energy Tonic
This recipe, from the author of The Juiceman’s Power of Juicing (William Morrow), includes lots of greens to detox your liver, kidneys and lungs, while the lime builds up immunity.
2 kale leaves or ¼ cup spinach
1∕4 cup parsley
2 ribs of celery
1∕2 organic, unwaxed cucumber
1∕2 lime with or without skin
1 green apple
Per serving: 144 calories, 0.5 g fat (0 g saturated fat), 2.5 g protein, 37 g carbohydrate, 8 g fiber, 83 mg sodium
2. Low-GI Fruit Juice
Ashley Koff, R.D., suggests this juice, which is loaded with low-glycemic fruits as well as almonds and cinnamon to keep your blood sugar from spiking.
1∕4 cup organic blackberries
1∕4 cup organic blueberries
1 organic pear
1 tablespoon cinnamon
15 almonds soaked overnight
Per serving: 275 calories, 10.5 g fat (0.5 g saturated fat), 6 g protein, 47 g carbohydrate, 12 g fiber, 5 mg sodium
3. Better Red Than Dead
From Michael Murray, N.D., author of The Complete Book of Juicing: Your Delicious Guide to Youthful Vitality (Clarkson Potter), this cancer-fighting juice is packed with carotenes.
1 beet including top
1 medium-sized sweet potato cut in strips
Per serving: 265 calories, 0.5 g fat (0 g saturated fat), 6 g protein, 62 g carbohydrate, 13.5 g fiber, 275 mg sodium
4. Steve Meyerowitz’s “Can’t Taste It” Wheatgrass Juice
This juice, from the author of Power Juices Super Drinks (Kensington Books), has vision-boosting carrots that sweeten the lawn-clipping taste of wheatgrass so you can benefit from its alkalizing, detoxing chlorophyll.
2 fistfuls of wheatgrass blades (only use a juicer designed to handle this green; see below)
Per serving: 240 calories, 1.5 g fat (0 g saturated fat), 6 g protein, 56 g carbohydrate, 14 g fiber, 350 mg sodium