*If you're making this juice as part of the 3-Day Fall Juice Fast please read all of the fast guidelines in the post before participating in the fast.
Day 3 Juices
Morning Juice - Lemony Ginger-Ade Green Juice
Midday Juice - I'll Never Be Your Beets Of Burden Juice (this post)
Evening Juice - Slumber Tonic Green Juice
This midday juice is a powerful liver cleanser. Swiss chard adds some great chlorophyll and greens and a load of antioxidants all while cleansing and supporting the respiratory system. Apple, lemon and lime add a zing, alkalizing power, and mellow out the earthy beet flavor.
Ingredient Cleansing Benefits:
Beets - This deep-burgundy beauty is a detox diva. With loads of betaine to flush the liver and bring down homocysteine levels, beets help reduce the risk of cardiovascular disease, aiding brain function, and stabilizing mood. Since beets optimize the red cells’ utilization of oxygen they’re very helpful to endurance athletes. Minerals in beets include calcium, potassium, iron, copper, and sodium. On the thermic side, this is a “neutral” food, neither warming nor cooling, which makes it an ideal all-season cleanse candidate.
There’s no need to peel raw beets. Just give them a scrub, roughly chop, and juice away. Nothing beats a beet for clearing the body— maybe faster than you’re looking for. So if you’ve not juiced beets before, start with a little, a quarter to a third medium-sized root, going easy until your system gets accustomed to the effects. Overdo it and you may be paying the porcelain deity more frequent homage than you’d like. If your urine gets a pinkish or reddish tinge, no need to be alarmed. That’s a sign that you’re “beeting” the toxins.
Swiss Chard - A cousin of beet and spinach, chard—red, green or rainbow—is a storehouse of phytonutrients, boasting health-promoting and disease-preventing properties. Chard figures in cholesterol-control and weight-reduction programs, and is an excellent source of vitamin C, to combat free radicals, maintain normal connective tissue, prevent iron deficiency, and enhance resistance to infectious agents. One of the best vegetable sources of vitamin K for building blood, chard is also a rich source of omega-3 fatty acids, vitamin-A, flavonoids, and antioxidants like beta-carotene, lutein and zeaxanthin, as well as B vitamins, copper, calcium, sodium, potassium, iron, manganese and phosphorus. Regular consumption of chard may help prevent osteoporosis, anemia, vitamin A deficiency, and protect against cardiovascular diseases and abnormal cell development.
This leafy green is cooling and best balanced with warming ingredients like cayenne. The leaves and stalks produce a mild green juice like that of romaine lettuce, but more complex in flavor—it’s sweeter, tangier and a bit earthy. Since chard combines well with almost all fruits and vegetables, like spinach, it’s good company for a first foray into the realm of green juices.
Orange - Loaded with vitamin A, beta-carotenes, B-complex vitamins, potassium and calcium, oranges muscle up immunity. Like other citrus fruits, they’re an excellent source of vitamin C and other antioxidants to combat free radicals. They also contain anti-inflammatory agents to combat arthritis and heart disease. Orange is a slightly cooling fruit, and blends well with most fruits and vegetables. They’re especially great in juices with carrots, beets, and greens. We recommend removing most of the rind before juicing, as too much will make your juice bitter. A little bit of rind adds a zesty edge.
Apples - Tasty, able to break down toxins, lower cholesterol, and enhance digestion, this fruit is a popular, versatile, and cost-effective go-to for juices. With phytonutrients, powerful antioxidants like quercetin, vitamin A (in the peel), vitamin C, and significant potassium, apple is a prime detox food that’s available year ‘round. As an aid to cleansing, apples’ high pectin content provides a great bowel regulator, able to slow the colon down or speed it up, as the body needs.
Apple is a cooling food, and we include it in juices to balance the bitterness of leafy greens and other vegetables. The sweet tang of apple blends with almost all fruits and vegetables; our preferred variety is Granny Smith, which has a tarter flavor and lower sugar content than common reds like Fuji, Delicious, and Honeycrisp. That said, this fruit is versatile, and our recipes work with any apple you have on hand.
We recommend coring apples before juicing, as the jury is still out as to whether the bit of cyanide occurring naturally in the seeds is detrimental to health.
Lemon and Lime - These alkalizing tart tamer is a potent detoxifier and natural antibiotic that improves liver function, relieves constipation, and can help dissolve kidney and gall stones. High levels of vitamin C help boost immunity and alleviate symptoms of osteoarthritis and rheumatoid arthritis, as well as combat heart disease. Lemons provide calcium and magnesium for strong bones and teeth, along with unique compounds that have powerful antioxidant properties. The flavonoids in lemons have even been shown to halt abnormal cell division.
While lemons are cooling, this superstar can be balanced with warming foods like cayenne and fennel. We use lemons in lots of juice blends to lift the earthy and pungent quality of leafy greens and vegetables, add zip and tang, and balance the acidifying impacts of high-sugar fruits. You may want to remove the rinds of these fruits before juicing, as in substantial quantities they’re slightly toxic, or you may enjoy the zesty punch it adds—a good compromise is a bit of the peel along with the flesh.
Try our 3-Day Juice Fasts or 14-Day Detox Dynamo Cleanse.