Green Juice vs. Milk

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Juicing is a great way to obtain nutrients from natural sources. If you don't like the taste of something, you can enjoy it in a juice with other vegetables & fruits. Juice ideas are only limited by your imagination. All fruits & vegetables are fair game & each bring their own benefits to the table...

Vitamin C is found in many vegetables (red pepper, parsley, broccoli, etc.). Iron as well (spinach). Vitamin A (carrots, spinach, beet greens, mangoes) & Vitamin K (Broccoli, cabbage, kale). The list goes on & many vegetables are abundant in more than one kind of nutrient. Fruits & vegetables also provide valuable antioxidants not found in milk.

Calcium

Where do the cows get calcium for their big bones? From plants!

Many of us are aware of the dangers of dairy products, but aren't really sure where to get calcium in a plant-based diet. Leafy green vegetables like kale, collards, turnip greens, dandelion, mustard greens & parsley are all great sources of calcium.

Unlike milk, there's no danger in eating fruits & vegetables. The biggest hang-up people tend to have with juicing is the way it looks & the way it tastes. To the untrained eye, a jar of dark green liquid may be unappetizing, but when you pick, wash, cut & put combinations of colorful fruits & vegetables thru the juicer yourself - it's a whole different game.

As for the taste - it's all about the combinations. Kale juice won't be delicious on its own, but vegetables like carrots provide sweetness. Fruits like apples, pears & kiwi will add sweetness as well. Use them sparingly. I like my juices to be at least 75% vegetables, but fruit juice can be great as a natural source of energy.

Start with lighter colored vegetables to get used to juicing & gradually incorporate darker leafy greens into your recipes as your palette adjusts. Do some reading on the subject, become informed & peep Well & Good for new juice ideas!

Cow's milk is for calves. Green Juice is for the children.