SECOND WEEK
BREAK
FAST
Throughout these 5 weeks, we definitely suggest playing around & experimenting with combinations to create recipes you enjoy, but below are some of our favourites that we love.
Each of these recipes will make roughly 1 litre of juice (maybe slightly more or less depending on the recipe) - feel free to modify them based on what you have available as well.
IMPORTANT JUICING TIPS
Juicing yields (approximate: per kg of fresh produce, varies based on your juicer).
The following list is to help you understand roughly how much produce you’ll need for your juices. This can help you plan your shopping and your week based on what you’re doing, for buying in bulk, and can also help you if you’re trying to make a specific quantity of juice each day.
Apples - 1kg : 500ml~
Carrots - 1kg : 500ml~
Beetroot - 1kg : 500ml~
Cucumber - 1kg : 600ml~
Pineapple (skin removed) - 1kg : 600 - 700ml~
Grapes - 1kg: 500 - 600ml~
Celery - can vary greatly depending on quality and size, but one large head of celery can make 400 - 500ml juice, whilst it will require many smaller bunches to make the same amount.
Oranges (weight with skin, although don’t juice the skin) 1kg : 400 - 500ml~
Watermelon (flesh only) - 1kg : 600 - 800ml
These fruits & vegetables listed here will likely make up the bulk of your juices, but on top of that, we also suggest adding/using other things for a wider variety of nutrients and medicinal effects, checkout the list of all the ingredients that are juiceable below.
Fruits: pears, berries, melons, kiwi, pomegranate, passion fruit, papaya, mango, soursop, peach, plum, lemons/limes/grapefruit.
Non sweet fruits: bell peppers, tomato, cucumber, zucchini, chilli pepper.
Vegetables: beetroot, fennel, asparagus, broccoli, cabbage (great for anyone with colitis, crohns, or very sensitive digestion), garlic, ginger, onion, spring onion, turmeric, radish.
Herbs: Parsley, cilantro/coriander, mint, dill, basil, dandelion, thyme, oregano, burdock root, lemon balm, lemon grass.
Greens: Any type of lettuce, arugula, bok choy, kale, collard greens, chard, mizuna, mustard greens (spicy), purslane, spinach, watercress, amaranth greens.
Some of these may sound weird to add to juices, and some of them are if they’re done in strange combinations, or if you use too much of them (garlic & onion for example!), but when used in balance with other flavours, you may find some of these to make delicious juices that you really didn’t expect…
We certainly suggest playing around with combinations to create your own recipes during these weeks, but here are some of our favourite juice recipes for you to try out to get familiar with some flavours.
SUPER GREEN
750g apple
500g cucumber
1 head of celery
1 bunch bok choy
1 BIG bunch of parsley
1 large pineapple
500g apple or 1 small beetroot
500g cucumber
1 big bunch of kale
1 bunch of cilantro
1-2 tsps spirulina powder
LIQUID NECTAR
Half a pineapple
1kg tomato
Half a medium red bell pepper
1/2 beetroot
4 celery sticks
½ bunch of basil
1 small red onion
SAVORY SOUP JUICE
(it’s ridiculously good - great for juice fasting days in the evening, or in the afternoon/lunch if you’re drinking juice all the way until dinner and craving something savory).
SUPER ANTIOXIDANT SMOOTHIE BOWL
3 big frozen bananas
1 cup frozen blueberries or 1 frozen pitaya
small piece of ginger
5 small pitted dates
Fresh squeezed orange juice to blend
ADD more berries for topping!
GREEN ICE CREAM
5 big frozen bananas
1 cup frozen blueberries or açaí without sugar
1 tsp spirulina
big pinch of cinnamon (optional)
5 pitted dates
blend everything in the blender, add little bit of water/coconut water or coconut milk if you need for blending
full berries smoothie
3 bananas
1 cup frozen blueberries
1 maracuya (passion fruit, seeds and pulp)
juice of one lime
coconut water, coconut milk or filtered water
Consider each juice created, and every meal made, another brushstroke added to your picture of ever improving health - a picture that you’re painting intentionally with your actions during this course, and beyond.
LUNCH & DINNER
A base of mixed greens with red cabbage, alfalfa sprouts, grated carrot, tomato, ¼ raw cauliflower chopped, cucumber ½ - 1 avocado, ¼ - ½ a red onion.
Dressing (blended):
Small handful of soaked pumpkin seeds
Half a bunch of basil
1-4 cloves of garlic (to your taste)
Juice of ½ lemon
1 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper to taste
Enough water to blend (minimum)
raw salad n1
raw salad n2
A base of arugula and iceberg lettuce, 1-2 kale leaves (stems removed, and chopped finely), chickpea &/or mung bean sprouts, grated beetroot, raw sweetcorn (organic & non-gmo, cut from cob), finely chopped cucumber, 4-6 stalks of raw asparagus (chopped small), ½ an avocado.
Dressing (blended):
Handful of soaked sunflower seeds or pine nuts
Half a bunch of fresh dill
½ tsp mustard seeds
½ tsp cumin powder or seed
½ tsp turmeric powder
1-4 cloves of garlic (to your taste)
Juice of ½ lemon
1 tbsp honey
Salt & pepper to taste
Enough water to blend (minimum)
raw hummus
2 cups chickpea or lentil sprouts
⅓ of a raw zucchini
¼ bunch fresh parsley
1-4 cloves garlic (to your taste)
1 tbsp olive oil
1-2 tbsp tahini
1 tsp cumin powder
1 tbsp apple cider vinegar
Juice of ¼ lime
½ tbsp honey
Salt & pepper to taste
Blend to desired consistency, add water if necessary (minimal)
raw soup
1 avocado
2 medium tomatoes
Half a red bell pepper
¼ raw zucchini
1-2 medium carrots
¼ - ½ bunch fresh cilantro or basil
¼ red onion
Small chunk of fresh ginger, or ½ tsp powdered
1-2 cloves garlic
1 tbsp olive oil
Juice of ¼ lemon
½ tbsp apple cider vinegar
1 tbsp honey or agave
1 tbsp coconut aminos (optional)
Salt & pepper to taste
Blend until smooth