Immune Boosting Ginger Zing Juice
I don’t usually post on the weekend, but this one I couldn’t resist. I love to juice on Saturdays after coming home from grocery shopping. Everything is at it’s freshest and I’m excited to have a variety of produce on hand. When I juice, I always lean towards common ingredients; probably due to their base properties of being anti-inflammatory, full of antioxidants and cancer fighting compounds. Today’s concoction is added to the recipe page (link below).
Before you head over there, I thought I’d list out some of the benefits of my favorite juice ingredients. Remember, juice is not a substitute for eating the whole food. Juice lacks the needed dietary fiber. It does, however, provide a good boost of vitamins and minerals as shown here.
Celery, carrots, beets, green apples, lime, cilantro and ginger all contain antioxidants of varying types, like flavonoids, polyphenols and phytonutrients which are great in combating free radicals, cell damage and boosting the immune system. These elements also provide anti-cancer properties. The combination adds vitamins and minerals such as as A, C, K, folate, potassium, magnesium, manganese, calcium and iron.
Beets and cilantro aid the body in the detoxification process as well. Turmeric and ginger are huge anti-inflammatories. But take it easy on the fresh turmeric root if you have any issues with bleeding, as turmeric is an anti-coagulent (a.k.a. blood thinner).
This is a great drink, along with a healthy diet of whole foods, to help ward off the flu that’s going around. Again. I hope you enjoy the juice as much as we have.
|Prep Time||15 Minutes|
- 2 Large Carrots
- 3 Large Celery Stalks
- 1/2 Medium Red Beet
- 1 Large Swiss Chard Leaf With Stem
- 1 Small Green Apple
- 1/2 Small Lime with peel The peel is full of health-promoting compounds.
- Hand full of Cilantro With Stems/whole
- Knob of Ginger About half the size of a thumb.
- Knob of Turmeric About 1/3 the size of a thumb. Smaller or not at all if you have bleeding issues.
- The smaller you cut up the apple, carrots and beet, the easier it will be for a masticating juicer to process. If using a centrifugal juicer, it doesn't seem to matter as much.
- I switch back and forth between the harder items (carrots and beets) and the softer items and greens.
- Put the ginger, turmeric and lime through early in the process so that more of the flavor/extract gets into the juice. I always end with a couple carrot sticks to push it all through.
- You can add some black pepper directly into the juice before pouring it into your glass. Black pepper aids in the absorption of the turmeric.
- I like to chill my juice while I make a second batch for my better half.
I used a masticating juicer (Omega Juice Cube), which is more efficient at extracting juice than a centrifugal juicer. I have used them both and although the masticating takes longer, the outcome is you get more juice. Plus, I find it tastes better because of the amount extracted.
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