In trying to lose weight in a way that lasts, having drinks that are rich in nutrients and low in calories is vital. A great option is cucumber and parsley juice. It’s a drink that hydrates, satisfies your thirst, and helps a lot in the weight loss process.
Unleashing the Diuretic Powers of Parsley
Parsley is known for being a mild diuretic. This means it helps the body get rid of extra water and toxins. It helps you look leaner. By adding parsley to cucumber juice, you’re giving your body extra support in getting rid of unwanted stuff.
Now, let’s talk about cucumber. It’s low in calories but very healthy. Cucumbers are mostly water and fiber, which keeps you full and stops you from eating too much. Combining cucumbers and parsley makes a drink that helps burn fat and keeps you hydrated.
It’s smart to drink cucumber and parsley juice every day. You can have it in the middle of the day to freshen up or before working out. It’s great for reaching your weight loss goals and feeling good.
But, keep this in mind. Juice is a good way to get lots of vitamins at once. It’s not the only thing you should eat if you’re trying to lose weight. Eating a mix of fruits and vegetables is essential. This way, you keep losing weight and stay healthy.
Energizing Parsley Juice Recipe (Juicer or Blender)
Ingredients
- 1 bunch flat leaf parsley, washed and patted dry
- 1 apple (red or green), washed and sliced
- 1 English cucumber, cut into long slices that will fit into your juicer
- 1 lemon, skin removed and sliced
- 1 one-inch piece of fresh ginger root, skin removed
Instructions
- Wash and chop vegetables so they will fit through the tube of a masticating juicer.
- Feed in the vegetables through the tube, alternating hard and soft-textured ones to help facilitate the juicing process. See the notes for how to make this juice using a blender.
- Enjoy immediately.
Notes
- To prepare the parsley for juicing, I usually wash the whole bunch under running water, then I cut off the bottom 1/3 of the stems. You can juice the parsley leaves and the stems.
- Fresh juices should be consumed within 24 hours for the optimal nutrition. Store any leftovers in a tightly sealed container in the refrigerator.
- BLENDER INSTRUCTIONS: Combine the ingredients into the base of a high-speed blender. You may need to include 1/4 – 1/2 cup of water to help the ingredients blender completely. Process on high for about 30-45 seconds. Pour the mixture through a nut milk bag, so that only the juice remains. Discard the pulp or save it for another use.
- Pregnant women and people on blood thinners should be cautious about using this recipe.
Nutrition
- Serving Size: 4 ounces
- Calories: 42
- Sugar: 7.2 g
- Sodium: 20.2 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 10.9 g
- Fiber: 1.6 g
- Protein: 0.7 g
- Cholesterol: 0 mg
