When you're on a low-sugar alkaline diet, you really appreciate the natural sweetness of vegetables, and carrots taste like candy!
Carrots contain loads of life-extending carotenes and minerals. This vegetable helps lower cholesterol, too, and alleviates skin conditions like psoriasis and eczema, all while enhancing the respiratory system’s resistance to infection. A great source of vitamin A, carrots also contain the magical antioxidant glutathione, which protects against free radical damage, and B vitamins, potassium, magnesium, and phosphorus. Carrots fuel the production of white blood cells and enhance their performance, and are a great immune booster. These brilliant orange roots also deliver powerful anti-inflammatory agents, helping to relieve the symptoms of rheumatism and arthritis.
Carrot is a warming and strengthening vegetable perfect for cleansing. Cut off the greens (the jury is still out as to whether they are toxic or beneficial), but don’t peel the roots—much of carrots’ nutrients lie in the skin or just beneath. Just scrub, roughly chop (if using certain masticating juicers) and push through your juicer. The earthy sweet flavor of the juice, much richer than that of carrot itself, combines well with apple, pineapple, beets, tomato, ginger, and cinnamon, so this one works well in both sweet and savory juices.
Ginger is a brilliant health-promoting juice booster gives beautiful back-end kick to blends of all kinds. In one serving of juice, as little as a half-inch slice of washed, unpeeled root packs a powerful punch. We rely on ginger as a warming agent, to counteract the cooling effects of fruits and vegetables, and to promote healthy sweating, beneficial to the cleansing process and fantastic for battling colds and flu.
This sensational herb-and-spice is an overall anti-inflammatory agent that stimulates the lymphatic system, provides cardiovascular and respiratory support, aids digestion and tones the intestinal tract, and relieves gas, bloating, nausea and gastrointestinal distress. It helps make blood platelets less sticky, and reduces risk factors for atherosclerosis. Ginger’s powerful antioxidants and anti-tumor agents can also protect against free radicals.
There’s no need to peel ginger before juicing. Much of the nutrients are in the skin or just beneath. Scrub the root, lop off a piece, and juice away. In our experience, people either love ginger in a juice, or hate it. Starting slow’s a good way to go if you’re unsure which camp you’re in.
An anti-inflammatory rockstar in the ginger family, turmeric is getting more widely available in mainstream grocery stores. If you can’t find the root fresh, purchase the ground dried turmeric familiar as the yellow component of curries.
The curcumin in turmeric has anti-inflammatory effects comparable to those of drugs like hydrocortisone, but lets us skip the toxicity. Curcumin can help relieve joint pain and swelling (it’s great for arthritis) and chest pain. Research in the use of curcumin in treating inflammatory bowel conditions like Crohn’s disease and ulcerative colitis has shown it to be effective in very low doses, yet safe in much higher ones.
Turmeric boosts liver function, encourages detoxification, aids digestion, reduces gas and bloating, and boosts metabolism. It alleviates respiratory congestion, regulates blood pressure and cholesterol, and promotes heart health. Rich in vitamin C, fiber, phytonutrients, antioxidants, manganese, potassium, and iron, turmeric is a brilliant blood builder and immune booster. And in its spare time it helps promote deeper sleep.
The fresh stuff is wonderful in juices, and we seize every opportunity to include it our recipes. If you can’t get it fresh, don’t go without—just use the powder. A fantastic warming spice for winter, turmeric pairs well with citrus, pineapple, strawberries, peach, mango, bell pepper, tomato, carrot, and ginger. That flavor is fairly pronounced, though. Start with a 1/2 -inch section of unpeeled turmeric root, or 1/2 teaspoon of powder sprinkled on your prepared vegetables before you juice them. Caution: Turmeric stains many surfaces, and can certainly stain juicers. So, as soon as you’ve juiced, clean your machine and reap your rewards of this mighty root.
Lemon is the queen in the realm of cleansing. This highly alkalizing fruit is a potent detoxifier and natural antibiotic that improves liver function, relieves constipation, helps dissolve kidney and gall stones and kills certain intestinal parasites. The high levels of vitamin C helps boost immunity and alleviate symptoms of osteoarthritis and rheumatoid arthritis, as well as fight the development and progression of atherosclerosis and diabetic heart disease.
Lemons also provide ample calcium and magnesium for strong bones and teeth, along with unique compounds that have powerful antioxidant and anti-cancer properties. The flavonoids in limes have even been shown to halt abnormal cell division.
While lemons are cooling, this superstar can be balanced with warming foods like cayenne and fennel. We use lemons in lots of juice blends to lift the earthy and pungent quality of leafy greens and vegetables, add zip and tang, and balance the acidifying impacts of high-sugar fruits. You may want to remove the rinds of these fruits before juicing, as in substantial quantities they’re slightly toxic, or you may enjoy the zesty punch it adds—a good compromise is a bit of the peel along with the flesh.
Cinnamon is a fantastic cleansing aid that increases circulation and activates the lymphatic system, encouraging detox. With powerful antimicrobial, antibacterial, anti-inflammatory, and antifungal power, this sweet and mildly piquant aromatic encourages optimal nerve function, and can regulate blood pressure and cholesterol, promoting heart health. Cinnamon also assists with calcium absorption and the metabolism of fat and carbohydrates, settles the stomach, curbs diarrhea and gas, and alleviates menstrual cramps and the symptoms of PMS. Its natural anti-inflammatory agents are known to ease the symptoms of asthma and arthritis, too, and cinnamon helps control blood-glucose levels, helpful to diabetics. Merely a whiff of cinnamon both soothes and energizes, even increasing brain activity and cognitive function.
A pinch is a fabulous stir-in to a finished juice. Better yet, sprinkle cinnamon on cut fruits and veggies before juicing, for fuller and smoother flavor. (The fine powder doesn’t mix into liquids easily, though, so the first method leaves your juice free of little clumps of spice—bursting with flavor, but generally too much so.) Cinnamon pairs well with picks from all over the fruit-and-vegetable kingdom, but goes especially well with berries, apple, pear, orange, carrot, sweet potato, butternut squash, pumpkin and beet. Wonderful for cooler seasons, cinnamon is extremely warming to the body, a nice way in winter to counteract the cooling effects of fruit.
Try our 3-Day Juice Fasts or 14-Day Detox Dynamo Cleanse.