I recently started juicing again. I had stopped for a while because my former recipe was giving me really bad acid reflux. It actually taught me what acid reflux was. I thought the spinach I was using was contaminated with salmonella or something, but a friend gave me Tums and the problem was gone. I started eating all the vegetables that I put in the juice individually and what I found gave me the acid was copious amounts of celery. Celery! It's practically water. I can still eat celery in normal amounts, but not half a bunch at a time.
I've been doing some reading about nutrition and started altering what I put in the juice. I don't like raw parsley by any means, but read that it is really good for you. I started by putting a little pinch into the blender with my tomato and spinach and couldn't taste it at all. The giant tomato I put in masks the flavor completely. I started putting more and more parsley so that now I'm up to about half a cup of parsley per drink. It is full of vitamins and anti-inflammatory qualities, which is good for muscles and joints. Even more recently I have started adding a hunk of ginger, probably about two tablespoons. Ginger is also a great anti-inflammatory food and a good source of potassium for how little you have to use. It's about 8.3mg of potassium per tablespoon.
I feel rejuvenated and have had more energy throughout the day like I used to. It also helps me control my appetite and not eat such big portions for lunch. I still can’t eat parsley raw on top of my pasta, but I’m getting there.
2 c baby spinach
1 beefsteak tomato
½ c flat leaf parsley
2 tbsp fresh ginger
1 c chia seeds, presoaked
Directions: In blender blend everything except for the chia seeds for at least 30 seconds. Blend until smooth. Add chia seed prior to consumption. Chill for one night. Consume within 24 hours.