My eyes are doing so well these days! It’s not that I don’t have to be careful when I want to open them when I wake up. I still proceed with caution and a bottle of eye drops in hand, but I have not had an extreme episode of corneal erosion since I started juicing again last month.
Do I get tired of washing, peeling, and cutting up vegetables and fruits and cleaning the juicer afterward? Yes, of course I do, but I just have to remind myself of the alternative (extreme eye pain, puffy, scratchy, red eyes, light sensitivity, migraines…loss of productivity) and then my perspective becomes clearer. It’s a very small portion of time and energy out of my day and the benefit of eye health far outweighs any inconvenience. I’m so thankful for the simplicity of the solution.
Because my eyes are what I am mainly treating with juice, I’m always using carrots as a base, but this week, for some variety, I added pineapple. So here is the recipe; it makes about three pints, which lasts a couple of days for me and Alan. Feel free to cut it in half.
- 10 carrots, tops cut off
- 4 cups, peeled and cut up pineapple
- 3 celery stalks, cut into large pieces
- 2 oranges, peeled and halved
- 2 apples, peeled and cut into large pieces
- 1 pear, cut into large pieces