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My All-Time Favorite Juice Recipe

Author:
June 18, 2015
Founder of Moon Juice
Photo by Neal Kreuser for mindbodygreen
June 18, 2015

I drink a lot of green juice — I mean A LOT! My go-to juice is called Goodness Greens. It is a formula I came up with many moons ago to keep up my energy during long nights working the line at a fine-dining restaurant. My Goodness Greens juice leans toward the practical and potent; it was the impetus for my own healing journey and exemplified what consuming plants could do for our bodies and minds. This medicinal-grade juice works synergistically to heal and enhance your physical form, brain function, and spirit at the deepest level.

This blend intentionally doesn’t include apples, and I encourage you to start training your palate to fall in love with the natural sweetness squeezed out of spinach and parsley. This “super green” juice detoxifies, alkalizes, heals and lifts the mood. I always implore people to use 100 percent organic ingredients and pay attention to seasonal and local produce. It makes all the difference. Since making a commitment to live organically, I no longer have allergies, I get sick less and my recovery times are short. I am in a better mood, my skin is different and my digestion is dreamy. Granted, this commitment to eating organic is a facet of an entire lifestyle, but it is an integral component to my daily health.

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These are the five ingredients in my favorite daily blend. I encourage you to experiment and make your own blend that uses what you have on hand in addition to or instead of any of these elements.

1. Celery

Celery is a great juice-producer and can be used with all the rest of the leafy greens as a vehicle — alternate celery stalks with celery leaves in the juicer for juiciest results. Celery’s green, ribbed stalks are rich in minerals, amino acids, and B vitamins. Its alkaline minerals calm the nervous system, serving as an alkalizing, rehydrating nerve tonic with electrolytes. It’s also a useful anti-inflammatory, diuretic, and mild laxative.

2. Parsley

Historically, parsley has been honored as a medical cure-all. Extremely high in chlorophyll, it contains more vitamin C than any other vegetable, which helps with iron absorption, and is also high in iron, magnesium and potassium. Wonderful for teeth and eyes, parsley is a diuretic and a uterine tonic that will help regulate menstruation, as well as a general stimulant and aid to digestion.

3. Spinach

These dark green leaves are loaded with vitamins K and A, folate, magnesium, calcium, potassium, minerals, amino acids, and iron. Spinach mitigates toxins in the body and leaves us with beautiful skin. It’s particularly good for treating acne, improving hair growth, aiding alkalinity, healing wounds, gum maintenance, constipation, depression, fatigue, weakness and regulating the thyroid gland.

4. Dandelion

I love this domestic weed. Dandelion is rich in calcium and great for bone health. It’s the best liver cleanser, and it heals, tones and protects both the liver and the gall bladder by producing bile. It’s also great for blood sugar maintenance, it’s a germicidal and fungicidal, it’s lovely for the skin and intestinal maintenance and it’s a powerful diuretic and rich in iron to improve your energy and treat anemia.

5. Kale

Do we even need to talk about kale anymore? Just in case you want to brush up on its praises: It’s one of the most nutrient-dense foods on the planet, contains more calcium than milk and is way more bio-available, and is especially good for the eyes, skin, and muscles, and is a super anti-carcinogen.

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Amanda Chantal Bacon
Amanda Chantal Bacon
Founder of Moon Juice

Amanda Chantal Bacon believes that food is equal part art and medicine; as much about pleasure as healing; and that creativity and sustenance can be one and the same. Originally from New York City, Amanda first became enamored with the beauty of simple ingredients, culinary traditions, and a holistic approach to wellness while traveling the world and meeting healers, artisans, doctors and farmers along the way.

Having graduated from the New England Culinary Institute of Vermont, she went on to get hands-on experience under award-winning chef Suzanne Goin at her restaurant Lucques, followed by a turn as a Food and Wine Editor at the Los Angeles Times Magazine.

In January 2012, Amanda realized her vision and opened Moon Juice — a beautifully curated space where the community can eat, drink, learn and share in the most extraordinary holistic offerings. Today, Moon Juice includes three locations in Venice, Silver Lake and Downtown LA, a Moon Rover that travels throughout the city, as well as an online apothecary with global reach.