Deep Red Juice Recipe
Radish is a fantastic addition to any veggie juice recipe. They are crisp, spicy and you get plenty of juice when cold pressed.
The combination of radish and beetroot together creates a sweet and spicy flavour. The juice has an earthy feel and a strong aroma that has you enjoying the juice as soon as you go to take the first sip.
- 5 radishes
- 1 beetroot
- 2 celery stalks
- 1 zucchini
- 2 apples (red)
Juicing Time: 5 mins
Juice Qty: 500ml
- Cut off the leaves. Yes you can juice them if they are fresh however they will add a bitter flavour to the juice
- Juice whole or cut into halves if they are larger
- Cut in half and then into quarters
- Slice each half into thin slices to make it easier to press.
- Juice with skin on (you can also juice the leaves and stems if you have them)
- Chop into small thumb size pieces across the stalks (this shortens the long stringy cellulose fibre and stops it wrapping around the press)
- You can juice celery leaves, however it will add bitterness, so discard if you don’t like this
- Cut the hard end off
- Juice whole or in pieces depending on the feeding lid
- Remove the stems and remove any stickers
- Juice apples whole with skin and seeds
- Cut in half or quarters if too big to fit into the wide chute
I started with the beetroot slices. Add 1/2 at a time and let the juicer press through fully before adding the other half.
Next, add the radishes. They juice easily, just add a couple at a time.
Now add the celery pieces in large handfuls one after the other, then let the juicer press them all through before adding the zucchini.
Finish by adding each apple one at a time making sure it has been pushed down onto the press before adding the next one.
Tip: when buying radishes look for crisp green leaves that are not wilted or yellowed which indicates very old radishes. Avoid buying if the bulb looks discolored, soft, or cracked
There are over 30 different types of radish varieties. They come in all kinds of different colors including red (common variety), purple, white, pink, black, yellow, and almost everything in between.
The leaves of radish can be eaten or juiced if they are fresh. They are almost as good as cilantro for removing heavy metals like mercury, lead, and aluminum from the body.
Radish bulbs can assist in respiratory disorders, bronchitis and asthma. It is a known decongestant, i.e. it helps relieve congestion of the respiratory system including nose, throat, and lungs.
Other health benefits include:
- Helps with headache and nausea
- Improve blood circulation
- Mouth & breath freshener
- Regulates metabolism
- Preventing heart disease
Beetroots are regarded as the "jewel" of the vegetable kingdom. They are the sweetest of all vegetables, they're loaded with nutrients and plant-based minerals that can ward off disease and help you experience amazing health.
The folate in beetroots helps lower high levels of homocysteine in your blood. Homocysteine is an amino acid produced when animal proteins are broken down. They can damage and narrow your arteries, which may lead to heart attacks and strokes.
The nutritional qualities of beetroot profoundly affect the pulse and the rhythmical pattern of the heart. I like to say that beets help your heartbeat.
Beetroot leaves can also be eaten or juiced if you have them available. They have known benefits for improving eye health, vitamin K, and vitamin C, for boosting the immune system. The leaves are actually higher in iron than spinach leaves.
Celery is technically a herb however we eat it and cook it like a vegetable.
Celery juice is very alkalising in the body, which is extremely important after a good workout to help flush lactic acid from the body.
If you want to learn about the amazing benefits of drinking celery juice I highly recommend the book titled Celery Juice by Anthony William.
Here is a summary of the main benefits mentioned in the book:
- fights autoimmune disease
- flushes out Strep bacteria
- assist with acid reflux
- kills Epstein-Barr & Shingles virus
- raise hydrochloric acid levels
- improve brain function
- restores adrenal fatigue
- flushes out liver toxins
- reduces liver heat
Zucchinis have one of the lowest calorie counts in the vegetable world. A single medium-sized zucchini only has around a measly 30 calories, which makes it an ideal choice to reach for if you’re trying to lose extra weight.
Zucchini contains phytonutrients that are important for prostate health as they can help to reduce the symptoms of benign prostatic hypertrophy (BOH). They also contain powerful anti-inflammatory compounds which can aid asthma, rheumatoid arthritis, and fibromyalgia.
Zucchini is a star for juicing. It is a highly alkaline food that is one of the mildest and easiest vegetables to digest. Zucchini is a great source of vitamin A, C, & B-complex as well as minerals such as iron, zinc, potassium, and manganese.
Apples are the Queen of all fruits. the old saying "an apple a day..." is truly ancient wisdom as they protect and heal every human body system and cell.
Apples are a true healing food.
Apple juice provides living water to support the liver’s hydration capabilities, so it can store the water and then release it back into the bloodstream when the blood becomes dehydrated and isn’t flowing very well.
Apples are high in a soluble fibre (still in the juice) called pectin that forms a gel-like substance in the intestine. This gel can bind to cholesterol, removing it from the body, which may aid in reducing blood pressure levels.
Apples also starve viruses. When their pectin fibers enter the digestive system, they release phytochemicals that bind onto viruses, shrouding viral cells so that they can’t feed and proliferate.
They are also high in malic acid that binds with any heavy metals in the brain. The word 'malic' comes from the Latin word 'malum', meaning 'apple' which is why I recommend to people who have brain or neurological symptoms to consume more apples.
Kuvings Master Juice Chef
Gary is passionate about juicing and plant-based nutrition. He is certified in natural juice therapy and whole food plant-based nutrition. He enjoys teaching people about the preventative and restorative healing powers of drinking more raw juice and eating a whole food plant-based diet through his books and online courses.
Disclaimer: information contained in this email is for educational purposes only. If you do anything we recommend without the supervision of a licensed medical doctor, you do so at your own risk. The author, Gary Dowse, does not dispense medical advice or prescribe the use of any technique as a form of treatment for physical, emotional or medical problems without the advice of a physician, either directly or indirectly.