Universal Healthy Juice

by Bill Van Riper
(Murrieta, Ca)

2-3 large cucumbers
4-6 carrots
1 medium beet
1 medium sweet potato
1 red bell pepper
2 kiwis
1-2" ginger
2-3 stalks Celery

Scrub these 8 well with dish soap and a fairly stiff nylon bristled brush. Rinse really well. Cut the ends off the cucumbers, beets, sweet potato, celery and any dark spots on the ginger. Cut to appropriate size for your juicer. Set aside.


2-3 leaves Swiss Chard, red or rainbow
2-3 Collard greens leaves
1 large handful Spinach
1 large handful Kale
1 medium handful cilantro
2 green onions
2 stalks Leeks


Trim white off green onion and wash greens thoroughly.

1/2 small lemon. Cut off end with white pith.
1-2 large Tomatoes
1/4 Red Onion
1/8 Red Cabbage cut to fit juicer
2-4 Garlic cloves

I use most of these ingredients daily. As you juice, follow the greens and the dark colored item with cucumber which helps extract more of the phytonutrients. This recipe will make up to 3 quarts, or more depending on veggie sizes. Mix it well, then I pour the juice into 1 qt plastic bottles, with 10 ice cubes each bottle. If there is any room at the top of the bottles, add a bit of good drinking water.

If you are on a prolonged veggie juice detox/fast as I am, I suggest adding about 2/3 tsp of salt to the juice mixture before bottling. This takes a bit of time to do but is very satisfying and will do a good job and improve yor health.

I dont peel anything, which is contrary to most recipes. Make sure you scrub the veggies in group one very well and rinse good. You can alter it daily by increasing or deleting items or change it to suit your taste. This is very healthy.