This green juice recipe is an old favorite of mine. To be honest, I don’t get to juice much anymore. With two small kids it is hard to make time to prep all the veggies and clean the system and then I still have to make breakfast for the two hungry munchkins. Someday, I hope it becomes part of my seasonal routine again.

I have always been a fairweather juicer anyways. Literally, I only really make and drink juices in the warmer months. I once tried doing a seven day juice fast at the beginning of january while there was snow on the ground. I was left feeling undernourished and freezing cold. Another time I did the same style of cleanse in the middle of the summer and felt so invigorated and wonderful. Eating seasonally is also about cooking (and drinking) methods as well.

This recipe is wonderful when it is warm outside and you want something cleansing and fresh. I don’t always add fruit to my juices to keep them low in sugar but this one adds an apple so it is even great for the newbie juicer and I love how the lemon pairs with the ginger and parsley.

There are many benefits of fresh juices. They contain a lot of vitamins, minerals, enzymes, plant purified water, phytonutrients, chlorophyll and more. On an energetic level they are light and cold so they do best during the warm months because it helps keep things in balance.