Juices are a great way to add in extra vitamins and minerals from fruits and vegetables if you feel you don’t get enough in your regular diet. They are not a substitute for real, whole fruits and vegetables, because you miss out on the peels, flesh, seeds, and fibers. However, they are tasty and a good option for a little extra boost.
Some fruits and vegetables are already well-known for their juicing abilities, such as apples, carrots, celery, or spinach. However, there are many herbs and spices which would also be beneficial to add to your morning or afternoon pick-me-ups.
Two of my favorites currently are both roots, turmeric and ginger. Turmeric is beginning to gain more fame in the cooking community for its gorgeous yellow coloring, delicious flavor, and many health-promoting capabilities. Turmeric has long been used in medicine. It is thought to help ease arthritis, heartburn, stomach aches, diarrhea, intestinal distress, bloating, as well as increase appetite, and decrease liver and gallbladder disorders.
Turmeric does contain compounds which may reduce inflammation and swelling, contributing to its ascribed powers of easing the above-named illnesses. Traditional Eastern medicine claims even more potential benefits, ranging from curing headaches and bronchitis to more serious diseases such as fibromyalgia, depression, and Alzheimer’s disease.
Ginger, meanwhile, is an herb with an underground rhizome which is the most-often used part of the plant in both medicine and cooking. Most often ginger is ascribed powers of curing any “stomach problems” such as motion sickness, colic, diarrhea, nausea, and stomach aches. Other potential benefits include its use as a gentle, natural laxative and relief from muscle soreness, back pain, or stomach pain.
Whether or not you want potential relief from any of these symptoms, it is great for your heart and cardiovascular health to include these two roots in your cooking routine. Ginger is a delicious flavoring agent in stir fry and tea, and turmeric gives rice and curries a pungent smell and vibrant yellow color.
One simple way to get these benefits and more is to juice your roots! That’s right, simply add small pieces of these fresh, or a tsp or two powdered right into your liquid concoctions. This recipe was adapted from Jim over at Be Mindful Be Human’s Turmeric and Ginger Milk.
- 1/4 fresh pineapple (or 1/2 can chunks)
- 1 large carrot
- 1-2 sticks celery
- 2 apples
- 1/2 fresh lemon
- 1 tsp ginger (or 1″ piece root)
- 2 tsp turmeric powder (or 1″ root)
- 1/3 cup greens (spinach, kale)
Step 1: Slice all your fruits and veg into a size your juicer can handle. Juice them all, alternating soft (greens) and harder (carrot, apple) pieces.
Step 2: Add the ginger and turmeric, and stir well to mix. Fresh juices will often settle, and the micronutrients begin breaking down almost immediately, so try to enjoy within 20 minutes of juicing.