I’ve seen numerous variations on the famous “liquid lunch” idea. Basically, you want to start off with a full breakfast first before attempting to replace your lunch with a nutritious power juice combination like this one. It starts off with a tomato, carrot, cabbage base and expands into other veggies after that.

Ingredients:

2 large carrots, cut in half, unpeeled OK
1/2 head of cabbage, cut into manageable wedges
4-5 medium tomatoes, cut into quarters
2 celery stalks, cut in half, tops OK
1 head of broccoli, no stalk, cut into manageable pieces
1 medium turnip (optional)
1/2 lemon, peeled, cut into wedges (optional)

Directions:

You should probably do the tomatoes first because that pulp is particularly good for other things like salsa and pasta sauce. You can replace the turnip if you like with a little more cabbage. Juice the carrots, broccoli, celery, turnip and cabbage all together. The addition of lemon is unnecessary, but actually a preservative trick to allow you to refrigerate some of the juice for later on in the day. This is a rather large juicing recipe, even though it is meant to entirely replace a meal.

Makes about 32-36 ounces of juice.