Make Juice, Not War

I'm no hippie, but I do love the name of this Green Goddess Juice: Make Juice, Not War. It's from Kris Carr's Crazy, Sexy Diet book (see post here). I've told you before that I'm not too hip on eating plain veggies and I didn't used to be too adventurous with food in general, but I do love this juice!

We found this UH-MAZING juicer on Craigslist a few weeks ago (in brand-new condition!) for 1/2 the retail price. Score! It's a Green Star Gold 3000 and not only does it juice the heck out of any fruit or veggie, but it also makes pasta, nut butters (love me some almond butter!) and can even make breadsticks or bagels! If it did the laundry it might be a better wife than I am! :)

Being an amateur wanna-be science geek, I wanted to see just how much juice one could really get out of say...an apple, a pear or veggies like broccoli, spinach and cucumbers (all ingredients in the Goddess Juice!)...

So, here are my juicing ingredients before...

And here are their respective juices after 

(all the veggies are mixed together)...

One byproduct of juicing is the pulp. 

Yes, it looks delightful, but I generously donate this to 

my friend's rabbits, ducks and chickens. They love it!

And we love the juice!

You can see the basic recipe for Make Juice, Not War from the photos above. The pears get a little pulp-y so I've eliminated them and added another apple. I also add a tiny amount of ginger root for a little kick. Any veggies will do, but I haven't experimented too much with those just yet. But I will soon!

This recipe makes about 32 oz. of juice and the enzymes stay alive and active for up to 24 hours. I make this at night, let it chill overnight, then drink it in the morning and throughout the day. It feels like drinking pure energy or life!