I try to used no more than about 20% greens in all my juices. If you want to use more I find ground Flax seed helps to make it more palatable. Favorites are fresh beet greens which I grow year round here in WI indoors/outdoors. Then in order Swiss Chard, Spinach and Brassica leaves(Cauliflower, Kale, Bok Choy, Broccoli, Brussels Sprouts and Cabbage.
I always try to use about 5-10% celery for the salty flavor and the electrolytes.
Carrots are one of my favorites for flavor but have lots of sugar. I still use about 25-35% of them.
Cucumber makes it light and juicy about 20-25% or more if have lots.
Red peppers are wonderful, one large one or more if you can afford them 10-20%.
Lastly about 10% Winter Squash in the winter months.
When in season I love to use about 20-30% Zucchini instead of Winter Squash, very sweet and good.
Fiinally I add about a 3/8" piece of fresh Ginger for about 50oz of juice.
I have not put fruits in my juice for a long time. Read it is not good to mix with vegges. I find over time they make it seem too sweet and less refreshing. I also think it better for me to eat my fruits whole, I enjoy them more that way. Let me know what you do.
I always try to use about 5-10% celery for the salty flavor and the electrolytes.
Carrots are one of my favorites for flavor but have lots of sugar. I still use about 25-35% of them.
Cucumber makes it light and juicy about 20-25% or more if have lots.
Red peppers are wonderful, one large one or more if you can afford them 10-20%.
Lastly about 10% Winter Squash in the winter months.
When in season I love to use about 20-30% Zucchini instead of Winter Squash, very sweet and good.
Fiinally I add about a 3/8" piece of fresh Ginger for about 50oz of juice.
I have not put fruits in my juice for a long time. Read it is not good to mix with vegges. I find over time they make it seem too sweet and less refreshing. I also think it better for me to eat my fruits whole, I enjoy them more that way. Let me know what you do.