By Carol Gore
FoodConnect, San Francisco
carol@foodconnect.com

Sometimes when I recount what I've eaten in a day; oatmeal for breakfast, peanut butter sandwich for lunch, cheeseburger from the awesome burger joint a few blocks from my apartment for dinner, I can't recall a single vegetable passing my lips. No flavonoids! No polyphenols! How do I (and you, be honest) let this happen? Because it's easy. Eating an apple sometimes requires walking to the grocery store or riding my bike all the way to the Farmer's Market, so I'd rather boil the dry pasta I found in my pantry or chew on the day old bread.

What if I told you that you could get multiple servings of vegetables in before going to work without munching on a huge salad? No, I'm not selling juicers. I'm offering helpful advice on juicing. You may have some questions.

How can I juice if I don't have a juicer?
With the 1-2-3 method. Chop, blend, strain.

What can I juice?
Most anything. Examine the contents of your refrigerator. Some good choices are celery, carrots, apples, parsley, citrus, spinach (or any leafy green), parsley, ginger, cucumbers, etc. Experiment with different combinations. I like celery, parsley, and lemon juice. If you're going to kiss anyone in the next twenty four hours stay away from onions or garlic (unless you're in to slaying vampires with kisses.)

So, this does require going to the grocery store?
Yes, it does.

How long will my juice keep?
Drink fresh juice within twelve hours of juicing. Make the night before, chill in the refrigerator, and chug before your coffee for a morning burst of nutrients.