Vegetable juicing includes squeezing fresh vegetables in a juicer and not blender. Juicing enables you to eat your vegetables raw, which is the healthiest variant (when comparing to cooked, fried, steamed, etc).

Benefits of drinking freshly squeezed vegetables:

Improved absorption of all the nutrients from the vegetables
Consumption of an optimal amount of vegetables, much more than you would get when eat raw (the healthiest variant)
• By juicing, you are adding a wider variety of vegetables in your diet, the variety you probably wouldn’t be getting if eating whole.

You should not get rid of the pulp that you get as a left over. You should better mix it with the juice. It is healthy due its fiber content that helps to move the bowels rapidly.

It is important to drink your freshly squeezed vegetable right away or 10 minutes tops after the squeeze. Otherwise, it may oxidize when in contact with oxygen, meaning it will be damaged and with little nutritional benefits.

What type of vegetables to use for juicing:

• Celery
• Fennel (anise)
• Cucumbers

are the easiest to digest. They are not as packed with nutrients as green vegetables are. Once you have gotten used to these three, you can add some other veggies that are less palatable.

Carrots and beets are packed with sugar and are often used in fruit juicing. They do taste good but they will also increase your insulin levels.

• Red leaf lettuce
• Green Leaf lettuce
• Romaine lettuce
• Endive
• Escarole
• Spinach
• Cabbage
• Chinese Cabbage
• Bok Choy

Cabbage juice works wonders for ulcer repair as it is a huge source of vitamin U.

Herbs that go well with vegetable juicing are:


100% vegetable juices and raw vegetables are said to have the same positive effects on cardiovascular disease and cancer. According to a USDA guidelines, 3/4 cup of 100% vegetable juice is equivalent to one serving of vegetables.

Cons of vegetable juicing:

Some people may feel that vegetable juices taste bad. To improve the taste, you can add a few seedless grapes or an apple.

It takes a long time to prepare (wash and cut) all the vegetables but the health benefits you get definitely beat your time-consuming “risks”

To ensure the intake of essential fatty acids, you can add the essential oils (cold-pressed) to your vegetable juice:

Fish Oil (EPA/DHA) (omega 3 fatty acids)
Flaxseed oil (omega 3 fatty acids)
Evening Primrose Oil (omega 6 fatty acids)