Peppery Mint Juice Recipe
Wow, look at the deep maroon colour of this juice. It is earthy and bold.
The combination of ingredients creates a wonderful peppery mint flavour that has a really good spicy kick to it from the ginger. Take a deep breath in as you start to take a sip because the aromatics from the fresh mint leaves go right up into the sinuses and brain to work their magic.
- 1 beetroot
- 6 carrots
- 1 mint leaves (handful)
- 1 ginger piece (5cm)
Time: 6 min
Juice Qty: 450ml
Heart and Digestion.
Beetroots are also rich in iron, an essential component of red blood cells. Without iron, red blood cells cannot transport oxygen around the body.
Beetroot is also high in Folate, another heart-healthy nutrient that helps to lower the level of homocysteine in your blood. Homocysteine, a by-product of animal protein metabolism, can damage and narrow your arteries, which may lead to heart attacks and strokes.
Carrot juice is another effective natural remedy for an ulcer in the stomach. When carrots are juiced, they’re higher in antiseptic phytochemical compounds that inhibit the growth of unfriendly microorganisms in the intestines.
Mint is packed with vitamins, minerals, and antioxidants such as vitamin A, C, B-complex, beta carotene, iron, magnesium, calcium, manganese, and potassium. Mint is wonderful for digestive ailments such as nausea, indigestion, ulcers, halitosis, and flatulence. It can also provide relief from headaches, sinus congestion, sore throats, fatigue, stress, and anxiety
Ginger is one of the world’s oldest and most popular medicinal spices. It is known to greatly aid in digestion and assimilation and is widely regarded to help prevent colds, flu, motion sickness, and vertigo.
- 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).
- Cut carrots lengthwise
- Juice with skin on
- Note: If larger carrots are used cut lengthwise again, into quarters
- Remove the leaves from the woody stems
- Cut off a 5cm thick piece
- Cut into thin slices leaving the skin on
Start with the mint leaves. Grab the entire handful and crunch into a ball in your hand. Drop into the juicer chute.
Next, start adding the beetroot slices. I juice 1/4 at a time. Let the juicer press the slices through before adding more.
Next, add the ginger. You can drop the entire amount of cut pieces into the juicer.
Finish with the carrot halves. Juice one half at a time letting the juicer press each half fully through before adding more.
Tip: add 100ml of filtered water to the juicer with the cap closed to rinse the inside of the machine. Let the water out and mix the nutrient-rich water into the juice you have just made.
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.