Let’s Juice! 4 Juice Recipes To Supercharge Your Health 

Healthy eating

If you can’t eat them, drink them! If you are like me, you might have certain vegetables you really do not like. For me asparagus, kale and cucumber are the worst and l find that juicing is a great and easy way to consume them without wanting to die. While juicing is a clever way to avoid eating your veggies it also does so much more.

A few benefits include:

A quick dose of micronutrients

Faster and more efficient way to absorb natural nutrients

Optimize fibres and their digestive enzymes

Loaded with abundance of minerals, vitamins and phytonutrients

Helps with cravings and adopting healthier eating patterns for the day ahead

A few recipes to get you started

Carrot, apple and ginger

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2 large carrots

2 apples

Knob of fresh ginger

A sure-fire way combination, with ginger to give the juice a bit of a kick to warm you up. Packed full of beta carotene to help keep your eyes healthy and give your skin a luminous glow.

Kale, apple and kiwi

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2 handfuls of kale

1 Granny Smith apple

2 kiwi fruit

1 small cucumber

With Vitamin C, fibre and phytochemicals, which help reduce cholesterol and keep your heart healthy. Rich in Calcium if you are lactose intolerant.

Tomato, red pepper and celery

2 handfuls cherry tomatoes or 2 regular sized tomatoes

1 small red pepper

2 sticks celery

1/2 lemon, peeled

1/2 red chilli (seeds removed) (optional)

Rich in vitamin C, an antioxidant that can delay signs of ageing in the skin as well as the phytochemical lycopene, which is believed to help reduce the risk of certain types of Cancer.

Beetroot, pineapple and cucumber 

1 small beetroot

1/4 pineapple

1/2 small cucumber

Contains vitamin A, B6 and C, folic acid, potassium, iron and magnesium. Beetroot is high in nitrates which can help lower your blood pressure.

You can use almost any raw fruit and vegetables to make juices. Those made from green veggies are often an acquired taste, while apple,carrot, red pepper and citrus fruits are popular with many juicers.

Choose ripe, but not overripe fruit, avoid bruised or wilted produce and whenever possible, buy organic.

Levels of vitamins and some phytochemicals diminish during long periods of storage so buy little and often.

Prepare fruit and vegetables by washing throughly before juicing.

Always drink juice freshly prepared, as the nutrients oxidize rapidly.

Tip: The pulp that remains once the juice has been extracted is a good source of fibre and contains vitamins and phytochemicals. Use it to thicken soups or meat dishes made with mince or use it in baking.

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