Leafy and Brassica Vegetables


When properly ripe,avocados are rich and slightly nutty tasting.They lend a creamy texture to juices and can be used to thicken a blend as an alternative to milk.they combine well with most vegetable juices – adding a little lemon juice will help cut through the richness and will down discoloration.
Therapeutic uses Avocados are an excellent source of oleic acid,which is associated with heart health.They are also full of vitamin E,which is essential for healthy skin.

Cabbages and Burssels Sprouts

Dark green cabbage is the best choice for juicingas it is nutrient-rich.White cabbage is its poor relation,nutritionaly speaking.Red cabbage generally tastes better when cooked,but if it is used for juicing the lovely purple colour will dominate your blend.

Cauliflower and Broccoli

These vegetables should have lightly packed,firm heads,showing no signs of wilt or discoloration.They are both avaialbe in more exotic form,such as purple sprouting broccoli and cauliflower hybrids,and these can also be juiced,although these varieties can be expensive.Broccoli tastes slightly bitter while cauliflower is creamy.They are best used in small quantities with other milder flavours such as carrot or beetroot(beet).
Therapeutic uses Along with cabbage and Brussels sprouts,these are thought to be anti-cancer foods,and they are powerful additions to juices.They are not goitrogenous but are high in vitamin K.Broccoli is a good source of vitamin .


There are many types of lettuce available.it is easier to juice firm rather than softer leaves.Most varieties lend a slightly bitter taste to juices,so should only be used in small quantities.it works well in either vegetable or fruit blends.
Therapeutic uses Lettuce is well known for its soporific,calming and sleep-inducing qualities.Very rich in asparagine,which is also found in asparagus,it has a slight laxative  and digestive cleansing effect.

Kale and Watercress

Both of these vegetables are strong testing; kale is slightly bitter while watercress has a peppery flavour,so add only small amounts to juices.They are best used alongside other vegetables juices.
Therapeutic uses Watercress and kale are nutrient powerhouse,and are used extensively in therapeutic juicing.Excellent sources of magnesium,calcium and iron,watercross is also rich in sulphur,which is good for the hair and nails.


This has a mild,slightly peppery taste and lends a delightful green colour to juices.it is used in small quantities to add taste and nutrients to other sweeter bases,including some milder fruits such as apples or pears.
Therapeutic uses Spinach is very nutritious,high in betacorotene and folic acid,and rich in vitamins A and C its iron content is good although not as high as was once believed.It also contains the phytochemicals xeaxanthin and lutein,which are known to protect the eyes against ageing.

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