what my juices look like:

Here's what I've learned about juice and how to make your ratios. We need to make each cup of juice relative to what that vegetable matter would look like in a wok or skillet. When I make a big bunch of kale, chop it up, throw garlic in the wok - the portion I take for myself at the end, effectively, equates to 2 leaves of kale - period. Chard? 1, maybe 2 leaves. That's what I put in each cup of juice now. Any more and my stomach is totally beside itself. It's too much density, too quickly.

My ratios are looking like this:

1 part water veggie or fruit: 2 stalks Celery or bok choy (high in iron & A), or cucumber.

1 part more dense veggie or fruit: carrot, red bell pepper, raw spinach, etc

1 part SERIOUSLY mineral dense food: 2 leaves chard or kale (any kind of kale)

1 part more sugary fruit: for me this has been apple. I add 1-2 apples to almost every cup of juice.

This is making about 30 ounces of juice.

When the juice is too dense and it doesn't have a watery carrier fruit/veggie, it's too much for my stomach to digest. I read through the couple of juicer manuals I have and realized that the commonalities in recipes were they all had carrier foods - meaning - more volume, more proper water but still, nutrient retaining foods. Make sense?

If we put a whole bunch of kale in our stomachs at once, you couldn't really digest it.

Remember: food combining says (and I believe it to be so based on my body response) that citrus should be taken by itself. I never add citrus to another juice concoction.

Check out http://www.nutritiondata.com
for an education on whatever minerals you want to focus on and figure what foods are richest in those ingredients!

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