March is a teaser month. It’s not yet warm enough for plentiful produce and the winter selection is wearing thin. Juicing not only requires discipline, but also requires variety and a constant ability to “change things up”. Using the same juicing recipes over and over will cause “juicing fatigue” and will likely put an end to one of the most healthy habits you will practice this year. With a little creativity, you can easily get through the colder months and spring will be here, with plenty of products to juice. 

March is also a month of many juicing related celebrations. March is the official month of Berries and Cherries, as well as Bell Peppers and Brocolli. St. Patricks Day is a perfect holiday to test out cabbage juicing recipes. In addition, the Center for Disease Control has deemed March the official month of exotic winter fruit, which can help incorporate new fruits and flavors into your diet.

Fruit and vegetables that are available year round include avocados, bananas (low juice yield), broccoli, bell peppers, carrots, cauliflower, ginger, kiwi, lemons, limes, and potatoes to name a few.  When considering your juicing this month, consider the freshest ingredients in your area for the month of March. Most regions will find fresh asparagus, greens, grapefruit, rhubarb, oranges and dandelion greens.

Rhubarb Carrot Juice
6 carrots, cleaned
1 cup rhubarb, sliced
1/2 inch thick ginger

Juice all ingredients using your juicer. For extra sweetness, feel free to include a few dates or figs to the juicing recipe.