It's DAY 10 of "Green Juicing" to celebrate our amazing Juicer Giveaway. We have announced our first winner, and will pick another lucky recipient at the end of the week. Don't miss out on you chance to win one of five juicers.
This Citrus Ginger Zinger Green Juice is a refreshing blast of Vitamin C, where oranges, grapefruit, lemons, and limes come to the party to create a zesty glass of magic! I don't anybody who doesn't love a freshly squeezed glass of O.J. In this juice blend, the sweetness and acidity of the oranges is counter balanced with the bitterness of the grapefruit, and the tartness of the lemon and lime. Add a generous amount of fresh ginger, and you have match made in heaven that is loaded with immune boosting warriors.
I have used Romaine lettuce in this juice blend, not only to allow the citrus chorus to shine, but also because it is a fabulous mild leafy green for "green juicing newbies." Don't overlook lettuces. They have more to offer than you might think. Particularly Romaine lettuce. It is full of nutritional value. It is high in water content, low in calories, and an excellent source of vitamin A, vitamin K, vitamin C and folate. It contains vital minerals and phytonutrients that protect against oxidation. It is also a very good source of dietary fibre. One of the greatest things about romaine lettuce if you live in the U.S, is that most of the domestic supply comes from California, and is available all year round.
Now some words about your citrus fruits.
In the United States, we have incredible California and Florida oranges in plentiful supply. However, because of soil and climate variation, the two varieties differ greatly in color, texture, and juice content. As a general rule, Florida oranges are the best for juicing, as they have thinner skins and yield more juice. California oranges are easier to peel and segment, making them better for eating whole. You can use either variety for this juice. I live in California, so the locavore in me wins every time, and I always purchase local oranges.
Fresh raw orange juice is so much better than packaged commercial juice. Remember that many of these juices have very often been pasteurized, which depletes all of the nutrients and live enzymes. Even if they haven't been pasteurized, the juice is still exposed to oxidation. So, with so many whole foods -- fresh is best! 1 cup of freshly squeezed orange juice contains about 400 mg potassium, 124 mg Vitamin C, 27 mg calcium, as well as iron, sodium, vitamin A, niacin, and trace amounts of other B vitamins. Fresh, raw orange juice is wonderful for combating tonsilitis and all kinds of respiratory infections. The ascorbic acid attacks the pathogens in the mouth, throat, and lungs, and the vitamin C stimulates the immune system and helps eradicate the bacteria.
When it comes to grapefruits, they come in all kinds of varieties. You can get fruit the size of an orange up to the size of a small melon. The most common grapefruits available have yellow, red, or bronzes skins with yellow, pink, or red flesh. When peeling and juicing grapefruits, it is very important to peel gently and leave the white outside rind in tact. This contains powerful bioflavonoids which assist healthy blood capillaries, and help burn excess fat in the body. One large grapefruit contains about 434 mg potassium, 122 mg vitamin C, 51 mg calcium, iron, phosphorus, sodium, potassium, as well as Vitamin A and some B complex vitamins.
I know I have mentioned this a millions times, but it bears repeating. When it comes to lemons, go small. As a general rule, I find the smaller lemons yield the most juice. Always juice lemon at room temperature to get the most out of them. Before juicing, roll the lemon on the counter top with the palm of your hand to yield the most juice. 1 tablespoon of fresh raw lemon juice contains about 12 mg of calcium, 7 mg vitamin C, high does of magnesium, as well phosphorus, iron, sodium, potassium, and Vitamin A. It also offers trace amounts of some B complex vitamins.
Lemons really are one of nature's superfoods. Lemon juice is one of the most potent alkalizers, and detoxifiers that improves liver function, relieves constipation, helps eliminate kidney stones, helps treat and prevent breast cancer, kills some types of intestinal parasites, and dissolves gall stones.
I love adding whole peeled limes to my smoothies, and I very rarely make a green juice without adding some lime juice. What I love about limes is that they are similar in flavor and texture to lemons, are just as alkalizing, but are more fragrant than lemons, and not quite as tart. Most limes that are commercially available are of the Tahitian or the Mexican variety.
The fresher the lime, the darker green the skin color will be. As the lime ages, the skin browns and scales. You can still peel and juice these limes as long as they are plump and firm. But the juice won’t be as good. 1 tablespoon of fresh raw lime juice contains 16 mg potassium, 5 mg vitamin C, 1 mg calcium, as well as phosphorus, and trace amounts of iron, sodium, Vitamin A and some B complex Vitamins, selenium and zinc.
Finally, the ginger. Ginger is wonderful for detoxification, as it is naturally heating, helps stimulate digestion, tones the intestinal tract, relieves bloating, nausea and gastrointestinal distress, is a overall anti-inflammatory, and supports both the cardiovascular and respiratory systems. It helps make blood platelets less sticky like garlic, and reduces risk factors for atherosclerosis. I love the spicy heat it adds to this blend. It lifts all of the citrus tones and gives this zinger an edge.
This Winter, a Citrus Ginger Zinger might be juuust what the doctor ordered.