A good way to increase intake of vegetables is by juicing. Once I learned about the benefits of increasing our intake of raw vegetables, I decided to try juicing and I LOVE IT! I did not expect to enjoy how flavorful and vibrant vegetable juices can be. They are full of nutrients, antioxidants and enzymes that help improve our body functioning, digestion, and detoxification of metabolites formed from the numerous physiologic processes that are happening in our bodies all the time. Enjoy the benefits of a glass of vegetable juice a day.
I was inspired by my post about the health benefits of beetroot yesterday, so I am enjoying a cold pressed beetroot juice. Vegetable juicing is fun, nutritious and delicious!
Beetroot is a good blood builder but is quite high in sugars. So it is good to balance beetroot with low fructose fruits such as berries, green apple, pomegranate, and cranberries. Frozen fruits are fine to use. Allow to thaw before juicing or blend them in the juice.
Beetroot juice
Ingredients
Veggies:
- 1 beetroot
- 2 asparagus
- Handful green beans
- 1/4 of a small purple cabbage
- 1/2 cup herb of choice: parsley, gotu kola, coriander, basil, mint, purslane, ginger, dill I recommend starting with 1/2 cup or 1-2 stalks of one herb instead of mixing.
Fruits;
- 1/2 cup frozen cranberries (sold at most supermarkets, or substitute with one orange)
- 3 strawberries
- 1 large granny smith apple
Instructions
- Cold press the vegetables, herbs and fruits and serve. Use the juicer you have; cold press juicers preserve the nutrients better. Alternatively you can add the juice from vegetables, apple and herbs to a blender with the berries (whole) and process until smooth. It will have a smoothie consistency but the fibre from the fruits slow down the absorption process and helps to keep our gut flora happy and healthy!
