Cucumber-Celery Green Juice

Cucumber-Celery Green Juice

I practice regular fasting to lower my blood sugars. I have had major health issues, and to avoid injecting insulin I drink a lot of bone broth and green juices on a regular basis. This helps me get through a longer fast as I get pretty nauseous during a long fast and then have to break the fast early. My goal is to have as normal sugars as possible without needing to take insulin.

Chicken or Bone broth and juicing help me on my journey.

The sea Kelp I use, comes from my good friend Dafne Romero of North Pacific Kelp Wild Foods. We met at the Vancouver Farmers market as ‘neighbours’. Many of my friendships start here. Dafne lives up in Haida Gwaii, and someday very soon I will be helping her on her boat and experiencing the beauty of the land she takes care of.

I made a video on IG  where I shared how I make this juice and the reasons why.
To learn more about green juice fasting, please refer to Dr. Gabriel Cousens book.
If you are interested in serious fasting, go to The Fasting Method, Megan Ramos.
The Complete Guide to Fasting (Dr. Jason Fung).

I always use cucumber and celery in my juices. The rest are add ons! Make sure your veggies are low carb if your intentions are to have lower blood sugars.

Note: To anyone who is taking medication for Diabetes or any other condition, please consult with your doctor before undertaking something new. Your doctor can help you manage your insulin / other medications. New food protocols can lower fasting sugars dramatically and your medications will have to be adjusted.

Ingredients:

1 cucumber
2 stalks celery
1/4 red bell pepper
1/4 cup spinach
1 kale leaf. (Juice the leaves, not the stem)
1/4 bunch parsley or cilantro
1/4 lemon
1-inch ginger (or ginger juice, with no added sugar)

(Juice the above)

To make your own ginger juice, save the water from my candied ginger recipe. You can store this liquid in the fridge.

Then add the following

1 tsp chia seeds
1 tsp flax seeds
1 tsp Himalayan salt
1/2 tsp each Spirulina/chlorella powder
1/4 tsp sea kelp
1/4 tsp pure stevia powder (optional)
2 cups water

Directions:

Cut up the vegetables lengthwise and juice them, transfer into a tall glass and add the rest of the ingredients.

Be mindful that when you first start juicing, you may have bad gas or indigestion. So start slow, go easy on the kale, Spirulina/chlorella powder, sea kelp. It takes getting your body adjusted.

A toast to your health.

Find many authentic Indian recipes in my cookbook Trudy Ann’s Masala Kitchen.

Sign up for my online low carb cooking classes.

 

Chai Chai x Trudy Ann981-1© 2020 Trudy Ann’s Chai & Spices

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