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1 pound potatoes
1 carrot (optional)
1 stalk celery (optional)
6 to 8 ounces steam-distilled or quality water
1. Scrub the potatoes well, and cut out any eyes.
2. Cut each potato in half. Cut the peel from the potato, making sure to keep about 1/2 inch of potato on the peel. Set aside the potato center for another use.
3. Cut the potato skins into small enough pieces to fit into the juicer. If desired, wash the carrot and/or celery, peeling the carrot if it was not grown organically. Cut into pieces.
4. Process the vegetables in the juicer. Add the water, and drink immediately. Do not allow to stand.
VEGETABLE JUICES
Fresh vegetable juices are restorers and builders. They boost the immune system, remove acid wastes, and balance the metabolism. They also aid in the control of obesity by removing excess body fat.
Among the most healthful and delicious of the vegetable juices are beet, cabbage, carrot, celery, cucumber, kale, parsley, turnip, spinach, watercress, and wheatgrass juice. Carrot juice is probably the most popular of the juices, and is packed with beta-carotene, the vitamin A precursor that helps fight cancer. Because carrots are the sweetest of the vegetables, their juice is not just delicious on its own, but is great for mixing with other vegetables to increase their appeal. On the other hand, strong-flavored vegetables - broccoli, celery, onions, parsley, rutabaga, and turnips, for instance - should be used in small amounts only.
Garlic is a great addition to vegetable drinks. Before juicing, drop the garlic into vinegar for 1 minute to destroy any bacteria or mold on the surface. To avoid irritating the lining of the intestinal tract, use only 1 clove of fresh garlic in 2 glasses of juice.
For the greatest health benefits, use many different vegetables when making your juices. That way, you will provide your body with a variety of important nutrients.
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MoonDragon's Nutrition Therapy: Preparing Produce for Juicing
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