A counter full of nutrients.
Vegetable juicing is part of Dr. Fuhrman’s anti-cancer solution 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
Enjoy some healthy, plant-based, fan-favorite recipes:
- Hibiscus Tea
- Homemade Almond Milk - Perfect ingredient for many recipes
- Turmeric Ginger Iced Tea
- V-8 Smoothie
- Green Berry Smoothie
Rate this recipe!
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
|
Rate this recipe! |
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.