Give your body a boost of nutriets with this pumped-up carrot juice recipe loaded with fresh spring herbs.
Carrot juice is loaded with phytonutrients and antioxidants. Adding fresh spring herbs boosts the nutrient density of this great health drink. If you have a juicer that retains the pulp, the juice will have a much better consistency, but store-bought juice will do. Dandelion is an excellent blood cleanser, great for the liver, and a powerful diuretic loaded with vitamins and minerals. Parsley is a mild diuretic high in vitamin C, and chives offer health benefits similar to those of onions, but they’re milder. Juicing your greens allows the nutrients to be better assimilated.
• 1 cup carrot juice
• 6 small organic dandelion leaves (about 3 tablespoons)
• 4 sprigs parsley, stems removed
• 4 blades chives
1. Pour the juice into a blender and coarsely snip all the greens into it. Blend on high until all the greens are pureed. Drink immediately or re-blend before serving.
Variations: Add any or all of the following ingredients (fresh): 2 slivers of garlic, 2 tablespoons salad burnet leaves, 4 sprigs cilantro (stems removed), 1 tablespoon young lovage leaf, 4 red clover blossoms (ends snipped). Also add one of the following herbs: 1/2 teaspoon marjoram or oregano, or 1/4 teaspoon thyme. Additional carrot juice or savory herb tea can be blended in for the desired consistency.
Debbie Whittaker, a frequent contributor to Herbs for Health, demonstrates her healthy cooking style as the “Herb Gourmet” in Denver, Colorado.
Click here to read the original article, Everyday Cleansing Recipes.
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