This delectable sweet potato and carrot juice from Gena Hamshaw is creamy, decadent, and delicious.
This former book editor and certified clinical nutritionist has created a warm, friendly, and compassionate community of conscious people interested in healthy living. Gena uses anecdotes about her childhood struggles with eating disorders and IBS, current personal experiences, and delicious vegan recipes to inspire mindfulness in her readers.
Check out Gena's Green Recovery Series, where she celebrates the stories of other men and women who have redefined their relationships with food in a positive way with the help of plant-based living. Also read through her lifestyle page and how to get started pages for introductory information about going vegan and raw. Gena is a wonderful writer, contributing countless articles to some of the biggest magazines in America, such as VegNews, O Magazine, Whole Living Daily, and Food52.
Gena also does wonderful work as a nutritional consultant and recipe developer. Last year, she assisted popular D.C eatery Sweetgreen in creating their impressive Sweetpress range of cold pressed juices. One of their popular juice blends containing sweet potato, apple, pear, cinnamon, ginger, and lemon inspired Gena to create this delicious sweet potato, carrot, bell pepper, celery, and ginger vegetable juice that she is sharing today.
If you haven't tried juicing raw sweet potatoes, give it a go. They are naturally sweet, creamy, and yummylicious. As Gena points out in her original recipe post, juicing extracts the sweetness and micronutrients of the potatoes and removes the starch. So, juicing sweet potatoes is a wonderful way to get the best out of these nutrient-dense veggies. This recipe is a fabulous Winter immune boosting, cold-blasting glass of goodness. Sweet potatoes and red peppers are a wonderful source of Vitamin C and beta carotene, and the ginger warms the body and stimulates the lymphatic system.
This juice tastes like dessert in a glass.