Good for you. A juicer is on my list of things to get soon. Thanks for the detailed recipe. 🙂

Hi Michelle,

I got an awesome juicer for my 50th birthday. It makes juicing fast and clean-up a breeze, which is so much better than the old (cheaper) juicer I’d had for more than a decade but almost never used because it was not fast or easy to clean. Mine is a kick-butt Breville, recommended by Kris Carr in Crazy Sexy Diet, a book worth reading. (They have it in our library system.)

Here’s the link to my juicer: http://www.amazon.com/Breville-JE98XL-Fountain-850-Watt-Extractor/dp/B003R28HWQ. Mine came from Bed Bath & Beyond, where the 20 percent off coupon really came in handy.

As for the recipe, I have loads of them since I not only have two Kris Carr books but also her juicing e-book. But I tend to stick with one basic recipe:

1 granny smith apple
1 carrot
2 or 3 celery stalks
1 cucumber
1 green or red pepper
A few large leaves of romaine lettuce
A handful or two of spinach
A small piece of peeled ginger
Sometimes I add other things I have hanging around — watermelon, strawberries, parsley (not too much of that!)

This will make a GIANT glass, so you can opt to split it and have some early and then some as a cocktail before dinner. If you decide to save some, put the leftovers in a glass jar with as little extra space/air as possible. Less air means you’ll lose fewer nutrients. Kris Carr recommends drinking as soon as possible, but sometimes she’s not totally realistic. 🙂

Also, sometimes, when I don’t want to drink this much, I’ll halve all the veggies and save the other half washed and prepped. So I’ll put 1/2 a carrot, 1/2 a cuke, 1/2 pepper and some washed/dried spinach, celery, lettuce in a bag or plastic container so it’s ready to go the next day. Makes juicing SO much easier when I do that. And I’m more likely to juice if the stuff is prepped ahead of time.