This juice recipe is a gift from Kali, the Warrior Goddess of Radical Transformation.
Accept this powerful gift and you will radically transform your health!
Juicing is a fabulous tool for detoxing the body, healing inflammation, and reversing years of abuse from the barrage of toxins that our systems are bombarded with on a daily basis. I personally spent three decades putting all kinds of toxins in my body and, by the time I checked into rehab, my body was breaking down and I was living with daily chronic pain and inflammation.
After being introduced to the Goddess Kali Ma while on a spiritual seeking journey in Bali shortly after rehab, I began to radically transform my life. I embarked on a journey to heal my body and my life using holistic methods. I believed that healing was possible even though conventional medicine doctors had told me it wasn’t.
I have tried many different green juices, from juice bars, health food stores, and from recipes I have found throughout the years, but this one is my all-time favorite by far! It’s delicious and packed with tons of nutrients and enzymes and has amazing healing effects on all the systems of the body.
I was gifted the idea for this juice one day on a shopping trip to the local Jimbo’s Natural Foods Market. I was chatting with the guy in the produce department about juicing and he suggested that I try jalapeño in my green juice. I immediately thought “no way”, I have never been a big fan of jalapeño and to put it in my green juice sounded weird. However, he went on about the health benefits of jalapeño and how good the spicy & sweet tastes are together, so the idea grew on me. I went home and created this recipe and it has been a staple at Villa Kali Ma ever since.
I personally consumed this juice 3 times a day for the better part of a year, along with a diet free of pesticides, artificial ingredients, food additives, and colorings, etc. Basically, a whole food plant-based diet. Within the first 3 months, all of my body pain had completely disappeared. I have now been completely pain-free for 8 years, after living with chronic pain, sciatica, restless leg syndrome, and degenerative disc disease for at least 6 years prior.
If you have pain and inflammation or any health issues for that matter, give it a try! Commit to drinking a 6 oz glass 3 times a day and cut down on all inflammatory foods then watch yourself be radically transformed! You won’t get the results if you continue eating foods that are full of toxins or that cause inflammation. You have to be disciplined. However, it’s worth it!!!!
Supply List
- A Masticating Juicer (Cold Press) – This is a slow juicer that presses the juice out of the pulp. I use a Hurom but mine is old. They run around $350 but last for years with lots of use. There are a lot of good ones on the market now. For a good one, you will spend between $150-$350
- A Mesh Strainer – For straining out the pulp that makes it through the juicer
- 12 Small glass Jars with Lids – Order online. Get jars that are single-serving size. You will want to store your juice in individual servings to keep air from getting into the container causing oxidation and degradation of the juice. I go with 4 oz or 6 oz jars because I can’t always finish 8 oz of juice at once and you don’t want any leftover because it will oxidize and lose nutrients and enzymes.
- A Cutting Board, a knife, a large Spoon, 3 large bowls, and two 32 oz glass pitchers.
Kali Goddess Juice Recipe
Follow Along on Our Printable Guide!
Organic Produce Shopping List:
4 Cucumbers
4-6 Apples (depending on how sweet you want your juice)
3 Grapefruits
2 Lemons
1-2 Thumb-Size Pieces of Fresh Ginger (depending on how spicy you like it)
2 Thumb-Size Pieces of Fresh Turmeric
1 Jalapeño
One bunch of each of the following Greens:
Romaine
Dino Kale
Green Chard
Collard Greens
Dandelion Greens
Cilantro
Flat Leaf Parsley
Celery
Bok Choy (or 3 Bunches of Baby Bok Choy)
Preparation:
Use 1-2 large bowls for the Greens and 1 large bowl for the rest of the ingredients
Fill a sink with Cold Water to wash all of the Fruits and Vegetables. Start by cutting the base off of the Celery, Romaine and Bok Choy, separate the pieces and wash, then place in one of the large bowls.
Cut the long stems off of the bunches of Cilantro, Dandelion, and Parsley (I cut it right at the twist tie) so you are removing most of the stems that don’t have much foliage.
Cut the stems off of the Chard just under where the leaf starts. Do the same to the Collards.
Then wash all of the rest of the Greens and place them in the bowl. You will have to wedge them into the bowl as shown in the photo. Put the Celery in the back because you will use this last.
Now wash the rest of the ingredients, removing any stickers. I use a vegetable wash that I buy at the natural foods market to clean off the waxy coating that is sometimes present on Apples and Cucumbers.
Once everything is washed, the greens are ready to go but you will still need to prepare the Fruits, Veggies, and Roots. All of these will go in a separate bowl from the Greens.
Cut Cucumbers in half and then cut each half in half again lengthwise.
Cut the Apples into wedges and cut off the core, make sure no seeds are present as they are toxic.
Cut the navel and stem off of the Grapefruits and then cut them in half parallel to the end cuts, now take each piece cut side down on the cutting board and use the knife to cut off the peel. Then cut each piece into 3 or 4 wedges. Do the same to the Lemons.
For the Turmeric and Ginger, if you bought it organic there is no need to peel it. Just slice the pieces lengthwise into 1/8-inch slices and place in the bowl.
The Jalapeño will need to be seeded unless you want it extra spicy. To remove the seeds, put on a latex glove, or use a paper towel to hold the Jalapeño while you cut it. If you get the Jalapeño juice under your nails or between your fingers it will burn for hours (I found out the hard way!). Cut off the stem and cut the Jalapeño in half lengthwise, then cut the halves in half lengthwise again so you have 4 wedges. Then use your knife to remove the seeds, reserving as much of the pith as possible as this is where the most Capsaicin is located. Capsaicin is a known pain reliever and works to relieve body aches and pain of the muscles and joints due to arthritis, backache, and other strained muscle issues. Capsaicin is also believed to fight cancer, viruses, and neuropathy.
Now it’s time to Juice!
Set up your Juicer with your 2 bowls of Greens and your bowl of Fruits and Veggies next to it. Turn on your juicer and begin by putting a wedge of Lemon and a Cucumber through it. Then add a few handfuls of your Greens, then some Ginger, then a couple of pieces of Fruit, then more greens, then a piece of Jalapeño, Cucumber and Fruit and a few more handfuls of greens, and keep alternating this way making sure you don’t run out of Fruits and Veggies before all of your greens are juiced.
Alternating the Greens with the other ingredients should keep your juicer from getting clogged. Save your Celery for last. This will sometimes clog your juicer, and you don’t want to have to keep stopping and clearing the clog so just juice all of the Celery at the end.
Several times during your process your juice container will become full. Stop the juicer and reach for your strainer, spoon, and pitcher. Using the strainer over the pitcher, pour the juice through it. Now you will have a bunch of pulp in the strainer. Use the large spoon to press all of the juice out of the remaining pulp into the pitcher. Then rinse your strainer to prepare it for the next time your juice container is full. Repeat this process until all of your ingredients are juiced.
Now you will have two pitchers of juice, but the ingredients will not be evenly distributed. The next step is to mix the two together, so you will need to either pour the juice back and forth between the two pitchers (if there is room) or you can use one of the big bowls to pour half of the juice from each of the pitchers into the bowl and then pour the remaining juice in the pitchers back and forth to blend them and stir the juice in the bowl and return it to the pitchers.
Once your juice is well blended, pour it from the pitchers into the glass jars and fill them all the way to the rim. You do not want room for air in your bottles because air will cause oxidation and reduce the healing properties of the juice. Now place the lids tightly onto the jars and store them in the refrigerator.
Congratulations! You have done it! Now you should have enough juice for 3 days, which is the maximum time the juice will retain its potency. Make sure to finish all of the juice by the end of the third day. Then go shopping again and repeat the process. It is a lot of work, but your health is worth it! Being pain-free is such a blessing and you will receive the blessing if you commit to the process and stay disciplined.
Once you have healed, you don’t have to do the daily juicing, you will just need to maintain a healthy, mostly anti-inflammatory diet and the problems won’t come back. I am definitely not anywhere near perfect at maintaining an anti-inflammatory diet. I love french fries, baked goods, pizza, pasta, and pancakes, but I don’t over-indulge. I make sure all of it is organic, plant-based, and mostly gluten-free. I offset any inflammatory foods by drinking some good anti-inflammatory juice a couple of hours later to reduce any inflammation I may have caused.
I used to be a junk food junkie, but the price I paid was waking up every morning feeling like I had been run over by a truck. Throughout every day I struggled just to get out of a chair, and I felt like I was living in a 90-year-old body when I was only 48! Now I am 56 and feel like I am living in a much younger body. If you have daily body aches and pains or are suffering from any chronic health conditions, I urge you to try the Healing Elixir of the Goddess!