Ginger Ninja – Immune Boosting Juice Recipe
Description
This juice is super YUM!
It has the perfect orange fire to boost up your immune system a fight off the flu Ninja style, especially when the weather is a little colder.
The taste has a nice sweetness with a little spicy ninja kick from the fresh turmeric and ginger.
Health Benefits
Ginger is every’s favourite Auntie (anti). Anti-inflammatory, anti-oxidant, anti-spasmodic, anti-nausea, anti-bacterial. It is the classic tonic for the digestive tract and a staple of traditional Chinese medicine for more than 2,500 years.
Ginger will support your overall immune system, so is great to use during the winter months, to help fight off colds and bugs.
Gingerols in ginger cause a rapid and noticeable widening of the blood vessel walls and in turn helps to enhance circulation and also lower blood pressure.
Turmeric is truly one of the marvelous medicinal spices of the world. Its main active ingredient is curcumin, which gives turmeric its intense cadmium yellow color
Turmeric can help boost the health of your immune system through the amazing anti-oxidant, anti-inflammatory, and anti-microbial properties it holds.
Cox-2 inhibitors such as those found in “reservatol” in red grapes and “curcumin” in Turmeric repress tumor’s production of growth factors. It could inhibit blood vessel growth in tumors; tumors without blood vessel cannot grow.
Happy Juicing!
Ingredients
- 8 carrots
- 4 apples (red)
- 1 ginger piece (5cm)
- 1 turmeric piece (5cm)
Juicing Time: 5 min
Juice Qty: 900ml
Preparation
Carrot
- Cut carrots lengthwise once
- If larger carrots are used cut again lengthwise
Apple
- 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
Ginger
- Cut off a 5cm thick piece
- Cut into thin slices leaving the skin on
Turmeric
- Cut off a 5cm thick piece
- Cut into thin slices leaving the skin on
Method
Start with the cap close.
Juice the whole apples one at a time.
Next add the ginger followed by the turmeric and let the spicy flavours mix in with the apple juice.
Open the cap to release the juice.
Finish with the carrots add them slowly one half at a time.
Tip: The ginger skin should be thin, never thick and fibrous. You should be able to easily nick the skin with you nail. The best way to store ginger is place it in small paper bag in your vegetable crisper drawer.
Gary Dowse
Kuvings Master Juice Chef
Gary is passionate about using foods as medicine. He is certified in natural juice therapy and plant-based whole food nutrition. He loves teaching others about the preventative and restorative healing powers of juicing and eating a whole food plant-based diet through his books and online courses.