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Pea C Juice Recipe

by | Feb 24, 2022 | Dinner Juice, Juice Recipes

Description

Juicing sprouts is a great way to get lots of powerful nutrition into a small amount of juice. You can substitute pea sprouts with any sprouts in this recipe. Sunflower sprouts have a milder taste whereas radish or broccoli sprouts have much strong flavour when juiced.

This juice recipe has a slightly sweet flavour and a distinctive pea aroma as you go to take a sip. The juice is light with a mild pepper note.

Ingredients

  • 100g Pea Sprouts
  • 2 Capsicums
  • 1/4 cabbage (green)

Juicing Time: 4 mins
Juice Qty: 500ml
Serves: 2

Apple a Day ingredients

Preparation

 

Pea Sprouts

  • Roughly chop across the stalks
  • Juice in handfuls at a time

Capsicum

  • Cut into halves or quarters to fit in the wide chute
  • Juice with seeds and green tops

Cabbage

  • Cut into slices about 5cm wide
  • Chop into pieces small enough to fit down the chute

 

Apple a day preparation

Method

Start with the pea sprouts.

Add them into the chute in handfuls. You might need the pusher to push them down onto the press.

Next add the cabbage pieces. Go slowly feeding the juicer as the cabbage leaves get a bit “sticky” when being pressed. You will hear the cabbage squeaking against the press.

Finish with the capsicum piece adding them in halves or quarters at a time.

Tip: Pea sprouts are readily available at health food stores, markets, and some grocery stores.

Apple A Day Juice Recipe

Health Benefits

Pea Sprouts

Pea shoots main health benefits are its anti-cancer and anti-inflammatory properties.

Pea sprouts are a great source of three chemoprotective agents: folate, antioxidants, and carotene. Folate protects cells against DNA damage. Antioxidants help the body fight free radical damage. Carotenes help inhibit antioxidant activity.

Just like the vegetables they would become if they grew to full size, pea sprouts are packed with nutrients like vitamin A, C, minerals, and trace minerals that provide anti-inflammatory and phytonutrients to support the body’s immune system.

Capsicum

Capsicums are often overlooked when juicing yet they offer an impressive nutritional profile, lots of fresh juice and a wonderful, sweet juicy flavour. Technically a fruit but used as a vegetable in cooking and juicing. Juice red, orange, yellow and green ones in different combinations for different flavours.

Capsicums contain an impressive amount of vitamin C with up to as much as six times as oranges. Because muscle tissue drinks up vitamin C, helping it process carnitine, a fatty acid that’s essential to muscle growth and recovery, capsicum actually helps build muscle.

They are also packed with vitamin A and beta carotene which can help boost the immune system, improve vision, and help protect the eyes against cataracts.

Green bell peppers are technically an “unripe” pepper. Even though green peppers are edible, the red, orange, and yellow bell peppers contain significantly higher levels of vitamins, mineral, and antioxidants.

Cabbage

Abundantly available in Autumn and Winter the humble, inexpensive, and readily available cabbage is a must have on your list of juicing ingredients. It has a mild flavour and pairs well with apples and oranges.

Cabbage juice is loaded with nutrients, such as vitamins C and K, and drinking it is linked to many benefits, including weight loss, improved gut health, decreased inflammation, balanced hormones, and body detoxification.

One of the best-researched health benefits of cabbage juice is its ability to heal ulcers. The high content of glutamine in cabbage, an amino acid that is the preferred fuel for the cells that line the stomach and small intestine, is likely the reason for cabbage juice’s efficacy in healing ulcers.

Gary Dowse

Gary Dowse

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.

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