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Early Spring Juice

IMG_2442As soon as my mindset starts to turn towards spring, I start to think “detoxification.” In both Chinese Medicine and Ayuveda (which are perhaps the most ancient healing systems) Spring is the season for focusing on the liver which means it’s the season for detoxification.

On that note, and inspired by a class on super foods that I taught yesterday, I made my first “spring” juice of the year. Why is it a spring juice? I consider it a spring juice because in essence juicing is best suited for the spring and summer, and also because the ingredients I used are very cooling, so it wouldn’t be something that you’d drink at the height of winter.

My body was craving it and as I drank it, I could tell that indeed my body welcomed it. Everything around us will soon be loudly announcing spring, and it will be a good time to think about what you’re going to do to nourish your liver, clean your colon, move the lymph and in general clear the cobwebs inside your body. If you’ve never done a cleanse, you’ll be surprised at how your energy, moods and mental clarity shift in a matter of days.

If you’d like to learn how to do a gentle, food-based cleanse. You can sign up for the Spring Detox 101 class.  It’s happening on March 11 at noon EST but if it has already passed by the time you read this, you can still sign up through the link and you’ll receive the recording and class handouts.

Cheers to spring’s soon arrival!


  • 1 organic cucumber
  • 1 organic braeburn apple
  • 1/2 organic lemon
  • 1/4 bunch organic parsley

Run all of the ingredients through a juicer and enjoy.  This juice tastes like a really refreshing lemonade.  The cucumber and parsley are great kidney tonics, and the lemon and apple are wonderful for the liver.  The lemon juice triggers the production of glutathione, a critical antioxidant required for detoxification; and the malic acid in apples helps to soften small crystallized bile in the bile ducts of the liver so it can flow out easily.

2 Responses to “Early Spring Juice”

  1. Wendy Gibson says:

    Morella — this juice sounds delicious. question — is the lemon left with the rind on, or is it just the juice of half a lemon?

    also, is a juicer different from a blender?

    • Hi Wendy! I typically put it through with the rind and all because of the kind of juicer I have (Omega), but if it were a centrifuge juicer, I would either peel the lemon with a paring knife to put through the juicer or squeeze it and add the juice (easier). The omega juicer has a grinding/pressing auger vs. other juicers that work through a grating centrifuge disk. If you put citrus rind through a grating disk, it might clog it up and be a bear to clean.

      As for the difference between a juicer and a blender: the blender purees everything whereas the juicer extracts the juice and discards the pulp. Some might ask, “well isn’t the fiber good?” The fiber is great but when you juice you are creating a superfood concentrate of the phytochemicals in the veggies and fruit you are juicing. To fill a glass of a blended veggie-fruit drink you only need 1-2 cups of veggies… to fill a class of veggie-fuit juice, you will need 2-3 times the amount of produce.

      Both blended smoothies and juices are great. In my opinion a smoothie is a meal you can do on a daily basis. A juice is a supplement. Make sense?