Cancer Institute A national cancer institute
designated cancer center

Juicing Recipes

The best selection of juices comes in nature's own containers: fresh fruits and vegetables. Fresh juice is loaded with cancer-fighting phytochemicals and vitamins, in a state easily absorbed by the body.

Did you know?  1 cup of carrot or celery juice provides most of the same nutrients found in 5 cups of those same vegetables chopped up.

To begin juicing, you'll need a juice extractor.

There are 2 types, citrus juicers and juice extractors.

Be sure to read through the information provided with your juicer to become familiar with how your equipment works as well as the recipes included.  Be sure to thoroughly clean your juicer with hot soapy water after each use

Ingredients:

Carrot -- Apple Juice
3-4 medium carrots
1 medium Granny Smith apple
Carrot juice is surprisingly sweet and goes well with the tartness of the apples. When buying Granny Smiths, choose firm ones; they will produce a clearer juice.
Makes 10 ounces = 200 calories, 0g fat, 49g carbs, 4g protein.
Spinach -- Cucumber -- Celery Juice
2 cups packed spinach (4 oz)
1 cucumber
1 celery stalk
Because celery isn't overpowering, it allows the spinach and cucumber juices to stand out. Spinach is a good source of calcium, iron, and potassium.
Makes 10 ounces = 139 calories, 1g fat, 35g carbs, 1 g protein.
Pineapple -- Blueberry -- Ginger Juice
pineapple
1 cup blueberries
1 piece fresh ginger (1/4-1/2 inch)
Blueberries are rich in antioxidants, which have been shown to fight certain types of cancer.  The ginger aids digestion, and sets a South Pacific mood when combined with pineapple.
Makes 12 ounces = 80 calories, 0g fat,16g carbs, 7g protein.
For LMD, eliminate berries and choose a non-berry fruit.

Take a look at our recommended recipes and learn more about Cancer Nutrition.

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