Adrenal Fatigue For Dummies
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For a tasty way to sip your nutrients, use your juicer to extract juice from one of the following combinations of ingredients. Stir the juice and store it in a glass jar. Each of these combinations should provide 18 ounces of juice, giving you three 6-ounce servings for your day. Juices are best when consumed within 24 hours of preparation.

If you’re concerned with the sugar content of these juices, please note that only 6 ounces are recommended at one time.

Beeting Stress

  • 2 small beets

  • 1 inch gingerroot

  • 4 medium oranges, peeled

  • 1 small green apple, cored

Enzymatic Bliss

  • 1 cup peeled papaya

  • 1 cup peeled pineapple

  • 1 cup peeled mango

  • 2 medium celery stalks

  • 1 medium cucumber

This is a great recipe for blending as well as juicing! Blend your fresh fruits to a smooth consistency while you juice your vegetables; then blend the vegetable juice into your creamy fruit pulp.

Going Green

  • 1 medium cucumber

  • 4 large kale leaves

  • 1 cup peeled pineapple

  • ¼ of a jalapeño (if you desire less heat, be sure to remove the seeds)

  • 1 small green apple, cored

Loving Your Liver

  • 2 fennel bulbs and stalks

  • 2 small green apples, cored

  • 1 medium lemon, peeled

Savory Red

  • 6 medium celery stalks

  • 6 medium tomatoes

  • 1 medium cucumber

  • 1 garlic clove

  • 4 medium carrots, peeled

  • 1 tablespoon fresh oregano

  • 1 medium lime, peeled

Turning Orange

  • ½ inch fresh turmeric

  • 8 medium carrots, peeled

  • 1 inch gingerroot

  • 3 medium oranges, peeled

You can store fresh turmeric in the freezer for later use. Be sure to defrost before juicing. If your juicer turns a little orange, simply wipe it down with a paper towel dipped in olive or coconut oil.

About This Article

This article is from the book:

About the book authors:

Dr. Richard Snyder, DO, is board certified in both internal medicine and nephrology, as well as a clinical professor at the Philadelphia College of Osteopathic Medicine.

Wendy Jo Peterson, MS, RD, is a registered dietitian with a master’s degree in nutritional sciences as well as a specialist in sports dietetics. She is the coauthor of Mediterranean Diet Cookbook For Dummies.

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