Here are some sample juices–always trim ends and cut off bad parts of your produce. Peel citrus fruits. Make sure the produce is clean. I scrub it in filtered water with a little vinegar. You can vary these recipes–they are just ideas. You will soon learn the combinations that you like. I try to include something green in most juices. I also juice any produce that I am not going to be able to use before it goes bad. I experiment and make new recipes. You must take out any big seeds or pits. You cannot juice soft things like bananas or avocados. Spinach or parsley may be added to most juices if you need something green. Use baby spinach–it is healthier. It has less oxalic acid which inhibits absorption of calcium and magnesium.
Your goal in juicing is to get a wide variety of nutrients, vitamins and live enzymes, so you need to drink the juice when It is fresh. Supposedly it is good for 24 hours. I find it only tastes good for a few hours.
Use your pulp to add to meat loaf if you eat meat. I am working on some healthy pulp recipes which will be in a later entry.
Apple, Carrot and Celery juice
3 to 4 sticks of celery / 4 tart green apples / 3 carrots
Beet, Carrot and Orange Juice
2 carrots / 2 to 3 beets / 4 oranges / handful of baby spinach
Carrot, Celery, Cuke, and Lime Juice
1 carrot / 2 celery stalks / 1 peeled lime / 1/2 inch ginger root / 1/2 cucumber
1 zucchini / 1 cuke / 2 sweet apples / 1 lemon
6 sweet apples / l lemon / 1 stalk celery
Grape, Apple, Celery juice
Seedless grapes of any type–l large bunch / 3 stalks of celery / 2 sweet apples / 1 lemon
Parsnip, Celery, Apple Juice
2 parsnips / 4 celery stalks / 3 apples–sweet or tart