Kicking off the new year with a favourite recipe from a few years back, that’s not only amazingly delicious, but it packs a punch when it comes to helping boost your immunity.
What I love about making our own juice is not only can we customize the recipes to what our body needs, but we can also control the ingredients (opting for fresh organic as much as possible), as well as consuming them as soon as possible before all of the nutrients oxidize and are lost. We have two recipes to share today, both power-packed with immunity boosting nutrition, with an option to spice things up if you like your juices that way (like us)!
Apple Cucumber Juice
This recipe is a really good juice if you’re looking for a low sugar-style juice, as we used green apples in our version which are more sour. And the cucumber, apple, lemon and celery are really good for those dealing with gut issues.
¾ cup of Cucumber
½ cup of Apple (we used green apple as it’s low in sugar)
¼ cup of Lemon (we used 1/2 lemon)
¼ cup of Celery
(Optional) 1 to 2 (2-inch piece) fresh ginger
Cut off the ends of the cucumber, peel skin, and slice into appropriate sizes.
Remove the seeds from the apple, cut.
Prepare celery by washing thoroughly.
Wash lemon with baking soda, and prepare by cutting, with the peel intact.
Put lever on “close.” Alternate the order of ingredient insertion.
*Insert ingredients in order shown above.
Kale Spinach Juice
This recipe is a little sweeter, but perfect for the little ones who need a blast of green in their diet. If you wish to lower the glycemic impact from the pineapple, add a half lemon.
1/4 of pineapple
A handful of kale
A handful of spinach
(Optional – 1/2 lemon)
1 to 2 (2 inch piece) ginger
Remove the skin and the core of the pineapple, and trim and prepare the kale and the spinach.
Close the lever and extract kale-spinach-pineapple in order.
When putting the last ingredients in, place the lever in half-opened position to release compressed pulp.