Low Oxalate Green Juice
We are all keen to eat more greens, but if oxalates are a problem, then this can be a huge stumbling block. This low oxalate green juice contains vegetables, fruits and herbs that are lower in oxalate than most other greens. This gorgeous juice contains pears, celery, cucumber, ginger and mint, and has a zingy lime taste that is very revitalising and thirst-quenching. Green juice, like all liquids, can be digested within 20 minutes, so a great energiser at breakfast time or when you need a boost later on during the day.
Oxalates are crystals that are associated with kidney stones, however they can also build up in other organs brain, heart, muscles and gut and can be one of the root causes of several disease states. Spinach, nuts, chocolate, buckwheat and other healthy foods contain large amounts of oxalate, and so in some cases these foods need to be eliminated from the diet. It is important that you work closely with a naturopath or nutritional therapist if embarking on a low-oxalate diet. Your practitioner will be able to test you to establish whether oxalates are a problem for you. They will be able to advise you on the best way to correct his imbalance and work with you until it is resolved.
Low Oxalate Green Juice
- 3 Pears Barlett or Williams Green Pears
- 1 Celery 1 stick of celery when juiced is medium oxalate
- 1/4 Cucumber Ths is medium oxalate
- 1/2 Lime
- Ginger A thumb size piece
- Mint A sprig/few leaves
- Peel the lime, leaving the pith intact. This helps to make the juice nice and creamy. The pectin in the pith may also help to enhance detoxification.
- Push all the ingredients through your vegetable juicer. Ideally place the mint and lime in-between two of the pears of the cucumber as this helps to push it through.
Do you have a book of juicing recipes that contain more than this one recipe for a low oxalate diet??
Hi Kristina, I am afraid I don’t as there are very few low oxalate fruits and veg that you can juice. Good luck with your search! Lucinda x
Please forgive my confusion – I wonder how pith of lime makes the drink creamy, …I have not thought of limes having a pith – could it be a typo? Is maybe avocado meant to be the ingredient rather than lime?
If you lightly peel the lime you reveal the white pith between the peel and the fruit (it’s quite thin). Taking the peel off the lime reduces the oxalates and the white pith gives this juice a creamy texture. The pith also contains pectin which has far-reaching health benefits.
I thought celery was higher in oxalate levels. Can it be substituted in this drink?
Celery is moderate oxalate but the rest of the ingredients are low – you could substitute the celery for peeled courgette
Is there a way to test if I have a problem with oxalates? (I’m already on an anti candida diet, so I can’t imagine having to avoid oxalates too!)
Hi Catherine – we can easily run an Organic Acid Urine test or stool tests for you to establish whether oxalates are raised we can then advise you on how to reduce them down and will help guide you through the diet etc. Candida overgrowth is often the root cause of why oxalates get out of hand and so you will probably be helping this a little already. I hope this is helpful.
Does anyone know if there is a difference in oxalate content between a juiced stick of celery vs. raw stick of celery whole (fiber included)? I’m having trouble tracking down the answer…..
Hi there – oxalates vary considerably in foods and the main oxalate specialist who would know is Susan Owens who is based in the US.