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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 140.9
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 220.2 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 10.5 g
  • Protein: 6.9 g

View full nutritional breakdown of 7 Veggie Yum calories by ingredient
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7 Veggie Yum

Submitted by: CAPECODJEWEL
7 Veggie Yum

Introduction

This is one of the recipes I am using in my quick start "juice" fast... I got the idea from the documentary, "Fat, Sick and Nearly Dead". I'll be consuming 5 to 6 "juices" along with 8 glasses of water a day for the next 5 or so days. It's made using a Juice Extractor... save the pulp to use in other recipes, add some back to your juice or compost it. Nutritional info will vary, for example, fiber listed in nutritional info will apply only if you add pulp back to your juice, otherwise only soluble fiber will apply, and some nutrition will remain with pulp, but approx. 95% of vitamins, minerals and nutrients will remain with juice. This recipe is good for ANY time, not just for juice fasting, and it's a great way to add vegetables to your diet. :) This is one of the recipes I am using in my quick start "juice" fast... I got the idea from the documentary, "Fat, Sick and Nearly Dead". I'll be consuming 5 to 6 "juices" along with 8 glasses of water a day for the next 5 or so days. It's made using a Juice Extractor... save the pulp to use in other recipes, add some back to your juice or compost it. Nutritional info will vary, for example, fiber listed in nutritional info will apply only if you add pulp back to your juice, otherwise only soluble fiber will apply, and some nutrition will remain with pulp, but approx. 95% of vitamins, minerals and nutrients will remain with juice. This recipe is good for ANY time, not just for juice fasting, and it's a great way to add vegetables to your diet. :)
Number of Servings: 2

Ingredients

    2 tomatoes
    1 green pepper
    1/2 a large cucumber
    large carrot (or 2 reg carrots)
    2 large stalks celery
    big handful of spinach
    3-4 leaves of kale
    1/2 a lemon
    about 8 fresh basil leaves
    pinch of sea salt
    fresh ground pepper

Directions

Wash everything under running water, cut to fit (if necessary) and juice (according to the instructions with your juice extractor).
There's no need to peel or trim your veggies - it's all good.
I added a pinch of sea salt and some fresh ground pepper to my juice, 'cause I likes it like that! ;)
I ended up with about 30 ounces of juice and had a big glass for breakfast, and another around mid-morning when my tummy started rumbling.
Make sure you keep your leftovers refrigerated, and drink within a day. Enjoy!

Serving Size: makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user CAPECODJEWEL.






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