Enhancing the Benefits of Juicing: Green Juice Recipe

recharged green juice | Dianna Bonny Photography

I have become enamored with the mind+body connection, as well as the nutrition+healing equation. As I reflect back on my experience, I see that if I had treated my body like a sacred vessel and fortified it, I might not have been so vulnerable to the cascade of hormonal chemicals and chaos of outside forces.

As a result, I continue to research nutrition as a way to reverse the damage and supercharge the healing process.

In a previous post, I whined about the laborious process of juicing. But, as a way to flood the system with nutrient dense magic, it seems pretty hard to beat. To see if I can just feel better, I have become my own experiment and thrown myself into juicing daily, rather than every now and then.

juicing machine | Dianna Bonny Photography

I discovered something interesting the other day that I thought I would share because it seems to makes sense. I don’t know if there is any validity to nutritional typing, but I do know that certain foods work better for me than others. I am what would be considered a “Protein Type,” according to Nutritional Typing principles, which apparently is not ideally suited for juicing. It is highly complementary to “Carb” types, and useful for “Mixed” types.

This means that my juicing regimen goes against what is supposedly good for me. And explains a lot. In the past, I would typically juice cucumber, celery, cabbage, lemon, cilantro and kale. I might add beets or tomatoes. It tastes lovely, but I always feel strangely not good. Now I understand why.

According to Dr. Mercola, the Protein type has to approach juicing “cautiously” and my best juice options are celery, spinach, asparagus, string beans and cauliflower. Go figure. I never would have thought to juice cauliflower, asparagus or string beans, nor have I approached juicing with any caution.

For compatibility with this type of metabolism, he also recommends adding a raw fat into the juice, such as avocado, raw cream, coconut oil or ground flax seeds.

Now my juice recipe looks more like this:

Green Juice Recipe

Handful of Cauliflower

Handful of Broccoli

Handful of Beans & Asparagus

 Handful of Spinach

Handful of Kale

Handful of Cilantro

One Cucumber

One Apple

One Lemon

Slice of Ginger

2 T Ground Flax Seed, add to finished juice

raw juice ingredients | Dianna Bonny Photography
The addition of flax seed makes the juice kind of chewy, but it tastes good and seems like a more substantial drink. I have to admit that I have noticed a big difference in how I feel after drinking this concoction over the previous mixture. More full and satiated, less bloated and empty.

I also discovered a really cool cookbook, Eating the Alkaline Way. The authors recommend starting the day with an alkalizing tonic, such as green juice, as a good way to regulate blood sugar levels from the get go, and suggest adding ground hemp or flax seed to prolong the release of energy, echoing Dr. Mercola’s sentiments. The book explains the benefits of juicing, but also has recipes for smoothies, stressing the importance of fiber. The website has some good information too.

I think good nutrition is an essential element to healing and a healthy life, but it is so important to follow one’s inner compass and discover what makes your body operate at its best.

I’d love to hear if juicing has been a positive addition to your life.


Who is Dianna Bonny?

Hi, my name is Dianna Bonny. It’s my mission to candidly share my journey with you. For me, it’s all about the healing: to create a radiant healing energy for others who have befallen a similar fate. Together, we can forge beautiful lives of belonging and connection. Thanks for joining me today! I look forward to hearing from you.

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