Everyone hears about green juicing including using dark greens such as kales, spinach, swiss chard and other brassica leaf. For some people dark green leaf of certain types of green leaf and brassicas such as kale are not healthful for them as an individual. This may be concerning the link of brassicas as goitres and / or the oxalate content. Do note that many other green leaf have high oxalic content such as parsley; on some lists, beet greens, collard greens, mature spinach and swiss chard, watercress.
The oxalate content of food can also vary considerably between plants of the same species, due to differences in climate, soil quality, state of ripeness, or even which part of the plant is analysed. So it is possible one may be able to source and grow lower oxalate content spinach and pick when young as mature leaf is generally higher in its content.
Other foods include rhubarb, strawberries, nuts, chocolate, tea, wheat bran, and all dry beans, excluding lima and green beans.
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For those who wish to add some greens yet avoid high content of oxalates the Light Green Refresher is a great starter juice. This can also be used as a base to add other gentle greens such as basil, gem lettuce, frilly and curly green lettuce, iceberg lettuce, endives, and fresh herbs.
Not everyone can tolerate lime and lemon, I don’t so I never add it to juice, I find it acts as an astringent through my skin and can irritate. So add as it suits you personally.
Feed the lettuce, ginger, tomato and coriander through the juicer alternatively. Intermittently add a chunk of cucumber leaving ½ until the end. The finally feed this ½ of the cucumber through the shoot. The tomato will separate the juice if left to stand this will not affect the juice and you may just need to stir before while you consume it.
Stir, pour into a tall, large glass & enjoy.
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