The Alkalizing Juice

The best Nutrition and Cleansing habit
we have at Healthy Resonance.

Your daily green, the first glass of the day

Watch the video once.
Then the recipe is in your hands.

Before anything else

Washing is part
of the recipe.

A cleansing juice is worth nothing
when it is made with unclean produce.
Residues, waxes and microbes
do not come off with water alone.

  1. Place your vegetables and fruit in a bowl of water
    with a good handful of baking soda.
    Let them soak for 5 to 7 minutes.
  2. Drain, then go over them with vinegar:
    a generous splash in clean water, or straight on with a cloth.
  3. Rinse with fresh water and done:
    truly clean ingredients.

First you clean.
Then you blend.

The ingredients

How many glasses
are you making?

  • Apple
  • Celery
  • Cucumber
  • Spinach (rotate it)
  • Cilantro (key chelator)
  • Parsley
  • Chlorella
  • Avocado
  • Cold water

Tap each ingredient to check it off as you gather it.
Adjust the apple to your taste: more apple, milder; less, greener.

Optional, to rotate and try new flavours:
kale, pak choi, dill…
and any well-washed green leaf you can think of.

Don't use the same leaf every day.
Spinach, kale and pak choi are high in oxalates:
rotate between them and with other greens —rocket, watercress,
romaine, celery leaves, basil—.
Playing with the variations is part of the protocol.

Step by step

Seven steps
and it's done

  1. Wash everything with the method above: baking soda for 5 to 7 minutes, then vinegar, then a final rinse.
  2. Chop the ingredients roughly: the blender does the rest.
  3. Use a powerful blender. Start with the firmest: apple, cucumber, celery and a little water.
  4. Add the spinach, cilantro, parsley, chlorella and avocado. Blend again until smooth.
  5. Adjust the water to the consistency you like: more water, lighter drink.
  6. Add your touch if you like: lemon juice, fresh ginger, coconut water or your spices.
  7. Serve it cold and drink it in the morning, before anything else. One or two large glasses are enough.
A base, not a rule

Let the green go up.
That is what matters.

Take this recipe as a starting point.
Add or remove depending on what you have at home:
kale, pak choi, dill, rocket, extra cucumber.
The only non-negotiable is that the quantity and variety
of green leaves go up, and go up a lot.
Variety also means not repeating the same leaf every day:
spinach, kale and pak choi are high in oxalates,
so you keep rotating them.

Forms and variations:
You can make a double batch and keep it in a sealed jar in the fridge:
it holds up well until the next day.
If the celery tastes bitter, remove its leaves.
More avocado, a creamier glass;
more water and lemon, a lighter, fresher one.

The path continues
«A simple habit, repeated,
is worth more than a thousand intentions.»

This juice is one piece of the Initial Epigenetic Healing: the full Barcelona conference, the initial guide, the deparasitation manual, the "Reclaim your Kingdom" Masterclass and Balance Breathing. (Content currently in Spanish.)

Discover the full path