A counter full of nutrients.
Vegetable juicing is part of Dr. Fuhrman’s anti-cancer solution (here) but he also recommends it on a daily basis as a great way to get more micro-nutrients. Juice them yourself or head to the local juicer – however you do it, do it!
I'd love to hear your feedback in the comments below for this Vegetable Juice! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
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| Servings | people |
Ingredients
- 4 carrots
- 2 apples
- 1/2 cucumber
- 1 beet
- 4 leaves kale
- 1/2 red onion
- 3 cloves garlic
- 2 ″ ginger root
- 1 1/2 cup parsley
Ingredients
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Instructions
- Put all of the vegetables through a juicer and serve.
Nutrition/Notes
Nutrition Facts
Vegetable Juice
Amount Per Serving
Calories 270 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.4g 2%
Cholesterol 0mg 0%
Sodium 156.9mg 7%
Total Carbohydrates 63.5g 21%
Dietary Fiber 13.4g 54%
Sugars 31.6g
Protein 7.3g 15%
Vitamin A 158%
Vitamin C 222%
Calcium 21%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.
why do you add apple? as fruit juice is not good for health, its direct blood sugar?
I agree that it’s better to eat the whole fruit such as you would in a smoothie. The apple adds some sweetness and with all of the other vegetables, shouldn’t be a large portion of the serving. Of course, you can leave it out, as well.