Pure Heart Juice Recipe
There is no better way to look after your heart health than drinking the raw nutrients packed into this veggie juice. It is a powerful protective juice that taste slightly sweet and peppery.
Capsicums have 4 chambers just like your heart. Beetroots come in the shape of the heart and help keep the heart “beet” regular and spinach builds blood because of the rich iron and chlorophyll.
Here are the top 3 Benefits of drinking this juice.
1. HEART HEALTH
Red Capsicum contain vitamin B6 and folic acid, for atherosclerosis and heart disease. Both of these B vitamins are important for reducing high levels of homocysteine. High homocysteine levels have been shown to cause damage to blood vessels and are associated with a greatly increased risk of heart attack and stroke.
2. CANCER PREVENTION
Red capsicum juice is a source of cancer fighting carotenoids lutein, beta-cryptoxanthin and zeaxanthin. Carrot juice also contains large amounts of carotenoids know to prevent cancer.
Spinach contains the powerful antioxidants glutathione and alpha lipoic acid. Spinach is a great source of B1, B2 and B6, all vital for the body to convert food to energy.
- 2 red capsicums
- 6 carrots
- 1 baby beetroot
- 1 parsley (handful)
- 1 baby spinach (handful)
Juicing Time: 5 mins
Juice Qty: 750 ml
Red Capsicum (30 sec)
- Remove the green stems
- Cut into halves or quarters to fit in the wide chute
- Remove excess seeds
Carrots (30 sec)
- Cut carrots lengthwise once
- If larger carrots are used cut again lengthwise into quarters
Baby Beetroot (30 sec)
- Slice into thin slices and chop any stems or leaves
- Juice with skin on (you can juice the leaves and stems).
Baby Spinach (5 sec)
- Wash well to remove dirt
- No need to cut anything
Parsley (10 sec)
- Roughly chop leaves and stems
Start by juicing the red capsicums as they have lots of juice and flavour.
Next juice the baby beetroot slices and any leaves or stems. Even thou they are baby beets you still need to slice them thin and feed them slowly.
Put the parsley and baby spinach in the chute then juice the carrots to help push all the greens nicely through. Again remember to take your time with carrots letting the juicer press each carrot before adding the next.
Tip: The level of carotene, like lycopene, is nine times higher in red capsicums and they have twice the vitamin C content of green capsicums.
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.