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.
