I’ve always been a fan of lemons, limes and anything sour really. As a kid I used to take fresh lemons, cut them in half, salt each side and devour them straight like that. I was making a basic spinach, apple and carrot juice when I noticed a couple of lemons sitting in my fridge (and they had been there long enough that they really should have been used a day ago). I grabbed them and since I was steering from the original recipe already, decided to grab an orange and a Bartlett pear.
Adding the lemon this time a year is a good idea because they contain a high amount of citric acid, which helps the body to fight off colds. In addition to being a good source of Vitamin C, lemon juice also acts as an antioxidant, is a liver stimulant, and can help control irritable bowel syndrome (IBS). Considering I had a huge plate of Mexican food for lunch, it’s also great that lemon juice can help heart burn, bloating and gas pains! Plus, for all you mommas to be out there, lemon juice is said to help build the bones of the unborn child and being rich in potassium, it helps the nervous system and brain.
1 bunch of spinach (Make sure to super wash your spinach as any amount of dirt can make the whole juice have a gritty taste.)
1 large apple
1 Bartlett pear
1 large orange (Remove the peel but leave as much as the pith or “soft white part” as it is good for you, but the peel will make your juice nasty.)
2 large lemons (Remove the peel but leave as much as the pith, like the orange. Don’t add the peel as it will make the juice bitter and nasty.)
3 large carrots (I don’t peel them, but I do cut the hard end off.)