Healthy Herbal Nutrition

Cleansing your body of toxic overload is as easy as drinking these delicious vegetable juices. Drinking fresh juice can have faster slimming results than eating whole produce since juicing breaks down tough plant -cell walls, increasing the nutrients delivered to the bloodstream. These nutrients can then go straight to work neutralizing acid, stimulating the release of trapped body fat and improving the body’s ability to flush toxins.
Juicing fruits and vegetables releases more enzymes than eating them can. These natural compounds help you digest and absorb nutrients better from other foods you eat. Phytonutrient-rich vegetable juice helps the nerve cells lining the digestive tract simulate the natural antidepressants nor epinephrine and dopamine. Certain alkalinizing foods help heighten cell’s sensitivity to insulin, reducing the blood sugar crashes that cause energy to plummet.

Try these 5 detoxifying vegetable juices to cleanse your body.

Tomato-Celery cooler
In blender puree 2 cups tomato juice.
1 large celery stalk, chopped.
2 tsp. lemon juice.
½ tsp. lemon zest and a pinch of cayenne pepper.
30 seconds until smooth. Season with salt and ground black pepper and garnish with celery sticks, if desired.
Benefits: shrinks spider veins. The vitamin K in celery stimulates the production of thrombin, a clotting protein that obstructs circulation to damaged veins, causing them to shrink and fade.

Kiwi-Cucumber kiss
In blender puree 1 cup sparkling water.
½ large seedless English cucumber, diced.
2 ripe kiwifruit, peeled and diced.
½ tsp. chopped fresh dill and a pinch of salt 30 sec. or until smooth.
Sweeten with honey to taste and strain, if desired.
Benefits: improves heart health. The concentrated amounts of vitamins C and E, plus antioxidant polyphenols, in two kiwifruit can reduce levels of harmful triglycerides by up to 15%.

Avocado-Buttermilk bliss
In blender puree 1 ½ cups lemon-lime seltzer.
½ cup buttermilk.
¼ cup fresh lime juice.
1 ripe avocado, halved, pitted and diced.
And a pinch of ground cumin 30 sec., or until smooth.
Sweeten with honey to taste and season with salt and ground black pepper.
Garnish with fresh sprouts and avocado slices.
Benefits: buttermilk’s probiotic bacteria crowd out harmful microbes in the GI tract.
This strengthens the immune system against food poisoning, infections and summer colds.

Carrot-Ginger refresher
In blender puree 2 cups carrot juice.
1 celery stalk, chopped.
2 tsp. each finely grated fresh ginger root, chopped fresh cilantro and honey 30 sec., or until smooth.
Season with salt and ground black pepper.
Garnish with baby carrot and fresh cilantro.
Benefits: soothes stomach pain. Ginger contains gingerols and shogaols, oils that relieve the digestive tract to reduce painful intestinal spasms.

Cucumber-Radish chiller
In blender puree 1 cup plain low-fat yogurt.
1 medium cucumber, peeled, seeded and diced.
3 radishes, peeled (if desired) and chopped.
3 ice cubes.
2 tsp. each chopped fresh chives and basil and a dash of hot pepper sauce 30 sec., or until smooth.
Season with salt and pepper, if desired.
Benefits: eases headaches. Anti-inflammatory eugenol in basil has been shown to thwart the formation and action of headache-inducing leukotrienes in the body.

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