However, fresh juice can be a great complement to your meal plan. “If juice is a supplement to an already healthy diet, and it’s predominantly made of vegetables, then it’s fine as a ‘nutritional boost,'” says nutritionist Karyn Duggan, CNC.
Day 4: Parsley, Mint, and Cucumber Juice.
Duggan recommends this kale-centered recipe and promises the results are delicious and nutritious. Leafy greens like kale are full of vitamins, minerals, and cholesterol-lowering fiber.
When juicing leafy greens like kale or Swiss chard, include the stems. They’re full of liquid nutrition! Want more juice but not a lot of added calories? Slip a couple of zucchinis into any recipe. Zucchini is a great addition because it makes lots of juice with very little wasted pulp and virtually no flavor, so you won’t even notice it–besides a light green tint. While most vegetables can be juiced skin and all, be sure to remove inedible skins from lemons, oranges, and other citrus fruits before juicing them.
Tomatoes pack an impressive array of phytonutrients that have been shown to support heart and bone health, as well as offer anti-cancer benefits.
Day 3: Spicy Carrot-Apple-Ginger Juice.
Day 7: Tomato-Celery Juice.