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Red Cabbage, Green Bell Pepper, Watercress/Romaine, Swiss Chard/Beet greens, Green Apple, Lime, Blue Agave Nectar

The green leaf juice is extremely rich in iron, oxidizing enzymes and other minerals, and very high in chlorophyll. The green juice, in addition to supporting cellular detoxification, will also build the blood and support liver detoxification.  It will also support the bones being high in both calcium and vitamin K. green leaf juices are often prescribed in higher quantity in anemic patients in order to raise hemoglobin levels. Red cabbage is used in the juices due to its added nutritional benefits. It contains up to four times the amount of  phytonutrients than green cabbage, such as the anthocyanin polyphenols, and 6-8 times more vitamin C than green cabbage. Sour Green apples are higher in potassium malate and higher in pectin (good for chelating heavy metals), they can also extract higher amounts of nutrients from the pulped vegetables due to their higher acidity, so you end up with a more nutrient-rich juice