We have been having record high temps in Southern California this week. It gets so hot in our house that I have been trying to use the oven as little as possible. And I don't feel like we've been hungry for very big meals anyway. A small cup of this juice is practically all Ewan had for lunch today when the temperature was over 90F before noon.
The great thing about this juice recipe is that it uses so many things that you might just toss into your compost: carrot tops, beet greens, and the tough stems from kale and Swiss chard. I made a double batch and added parsley to half and mint to the other half. Both versions were good. The mint definitely overpowers a lot of the other flavors, so I actually preferred the parsley version. It really comes down to personal preference.
I love the way I feel when I regularly drink green juice. Unfortunately, I hadn't been doing a great job of regularly drinking it for awhile but recently started up again and am trying to stick with it for awhile. It is a bit of a commitment, one that I come and go with. But even if I only take the time to make my green juice once a week, I still enjoy the benefits and really feel great for a few hours after drinking it.
I have been juicing for almost a year and a half and have my sister to thank for turning me onto it and suggesting I get the same juicer that she had already tried out for awhile. I have been very happy with it thus far.