Everyone knows you should eat as many vegetables as you can handle.
But boy, is it hard. It takes forever to chew your way through five servings of vegetables.
When the juicer came along, I thought all our veggie-quota problems were solved.
Just toss all your greens and an apple into a $500 machine and voila! Your daily veggies in a form you could just chug down and go.
Well, if you’ve ever juiced … you know it’s actually harder than just eating your veggies whole.
To make a daily juicing routine really work, you have to have …
• A lot of money. “Juicing King” Drew Canole estimates it costs $5 to $10 per day for the organic vegetables you need. (That’s as much as $3650 per year for juice!)
• A lot of time to run to the grocery store every two days to get more veggies.
• An ideal location. It’s near impossible to find fresh, organic, unbruised veggies in the middle of winter in many parts of the U.S.
• A lot of patience for cleaning, drying, peeling, chopping your veggies then feeding in one handful at a time so you don’t break your $500 juicer …
• An affinity for wet grass … which really, unless you’re a gourmet chef, is what your juice always seems to taste like …
• And a serious passion for cleaning juicers. (It can take up to an hour to clean a juicer! Who has time for that?)
Because of all those reasons, and more, I’ve replaced juicing with something FAR better.
In fact, my new “juicing routine” takes me all of 15 seconds …
It costs me as little as $1.36 a day …
And, it’s absolutely delicious. (No wet grass here—only a sweet, minty, lemony cocktail of super-absorbent nutrition.)