Juicing is a powerful thing. The benefits of this is to get the vitamins and minerals from the fruits and vegetables that we eat or don't. Juicing allows our bodies to absorb more of the vitamins and minerals of the fruits and vegetables that we consume. The recipe for this juice will help to keep balance in the body, of the hormones and it tastes really well. This is my go-to juice when I'm not getting enough water into my body.
Cucumbers are high in water, they assist with dehydration and strengthen the immune system. Cucumbers are great for eye health, hormonal imbalance (ladies cucumber is your fried!), detoxifies the body, combats osteoporosis, controls bleeding disorders, enhances the skin, treats insomnia, promotes digestion, and supports weight loss.
Ginger has gastrointestinal benefits. Compounds in ginger juice reduce nausea and vomiting caused by motion sickness, pregnancy or following treatment with chemotherapy medications. Ginger prevents nausea and upset stomach.
Apples are good for you in general. They enhance the skin and protect it from free radicals (particles in the air), controls weight and assists with weight loss. Apples are high in antioxidants making them heart healthy.
Pineapple juice is great for your body and skin. It is loaded with vitamin C and minerals called manganese that strengthen bones and helps with connective tissues as well.
The vitamins that you will consume are: Vitamins A E K C B3 B6 B9 Foliate, Potassium, Magnesium, Beta Caratone, Iron, Zinc, Phosphorus, RiboFlavin, Naicin, Calcium, Manganese, Antioxidants and Fiber
Ingredients: 1 cucumber, 1 cup of Pineapples, 1 finger of Ginger, 1 Apple of your choice (I use Fuji), 1 Juicer, Mason Jar
Directions: Clean all fruits and the containers. (it is not necessary to peel any items the juicer will take care of that) Run each item through the juicer. Pour into mason jar. Close the lid and shake well. Refrigerate overnight. Enjoy with breakfast or as a 1/2 meal replacement. This recipe makes about 8oz of juice. Feel free to double or triple the recipe and place them in juice containers with airtight lids and store them for up to one week.