The holidays nearly crushed me. My family isn’t exactly veg-friendly, so pickings were slim, i.e., mashed potatoes, sweet potatoes, carbs, carbs, carbs. Granted, I asked for it (I piled more food on my plate than both of my brothers), but I came back to the city, pants a bit tighter than when I left, with my body begging for a few days of detox.
How do I detox, you ask? Well, I’ll tell you what I don’t do: I don’t drink green juice all day, everyday or starve myself on some unpleasant (and not-so-healthy) concoction of lemon and cayenne. I just drink and eat clean with lots of fresh fruit, raw vegetables, and a few green juices throughout the day.
Around the holidays, in particular, I often adhere to this plan during the day and then open the evening up for a healthy, satisfying dinner. It works wonders, I’m telling you, and even leaves some wiggle room to eat, drink, and be merry at all those holiday gatherings. Life is all about balance, what can I say?
Seasonal Green Juice with Fennel, Pear, and Ginger
Yield: 16 ounces
- 2 fennel bulbs, stalks trimmed and reserved, bulbs quartered
- 3 pears, quartered
- 1 large head romaine lettuce
- 1 piece ginger, about ½ ounce
- Juice of 1 lemon
- Pinch of Himalayan sea salt
- Process first five ingredients through a juicer. Stir in sea salt.
Depending on the juicer that you use, juice will stay fresh in a refrigerator anywhere from 24-72 hours.
- How do you stay healthy through the holidays?
- What's your go-to green juice, whether bought or homemade?