Dinner Juice Recipe
- 100 gram pea sprouts
- 2 red capsicum
- 1/4 green cabbage
- Roughly chop across the stalks
- Juice in handfuls at a time
- Cut into halves or quarters to fit in the wide chute
- Juice with seeds and green tops
- Cut into slices about 5cm wide
- Chop into pieces small enough to fit down the chute
- Start with the pea sprouts.
- Add them into the chute in handfuls. You might need the pusher to push them down onto the press.
- Next add the cabbage pieces. Go slowly feeding the juicer as the cabbage leaves get a bit “sticky” when being pressed. You will hear the cabbage squeaking against the press.
- Finish with the capsicum piece adding them in halves or quarters at a time.
- Tip: Pea sprouts are readily available at health food stores, markets, and some grocery stores.
There is more to every fruit, vegetable and leafy green than taste and flavour. Each one has a unique signature or a "sign from nature" indicating what part of the human body its nutrition targets. The light or the colour of fruits and vegetables can help us heal emotionally (think colour therapy) and the lessons the fruits, vegetables and leafy greens learn when growing get passed onto us, to help us, when we consume them.
Capsicums have 4 chambers just like your heart. Beetroots come in the shape of the heart and help keep the heart “beet” regular and spinach builds blood because of the rich iron and chlorophyll.
Here are the top 3 Benefits of drinking this juice.
1. HEART HEALTH
Red Capsicum contain vitamin B6 and folic acid, for atherosclerosis and heart disease. Both of these B vitamins are important for reducing high levels of homocysteine. High homocysteine levels have been shown to cause damage to blood vessels and are associated with a greatly increased risk of heart attack and stroke.
2. CANCER PREVENTION
Red capsicum juice is a source of cancer fighting carotenoids lutein, beta-cryptoxanthin and zeaxanthin. Carrot juice also contains large amounts of carotenoids know to prevent cancer.
Spinach contains the powerful antioxidants glutathione and alpha lipoic acid. Spinach is a great source of B1, B2 and B6, all vital for the body to convert food to energy.
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