Immuni-juice: Yellow and spicy

In the post-holiday slog that lasts from January to early April in the midwest, I find myself repeatedly battling the devilish viruses that lurk in the cold and dry—shut up inside the house with everybody else’s germs rubbing off on all the wrong surfaces.

One method I use to combat the dastardly viral invaders is the consumption of fresh, raw juice. If you don’t have a juicer, you can blend all the ingredients with a blender and strain (or not, but… ew…), but you definitely get more bang for your buck with a juicer. I’ve heard some people get down on juicers because we need the fiber that ends up in the pulp. Do we need fiber? Yes. Do we need lots-and-lots of line-your-pharmacy-shelves-with-supplements quantities of fiber? Not so much. Raw, fresh juice is full of enzymes, minerals, vitamins, and trace elements. Almost all of these are directly absorbed directly into the body, as juice requires virtually no digestion (source).

So without further ado, here is one crazy, kick-you-in-the-mouth, delicious, and immunity-boosting recipe… Don’t judge it before you try it:

(Serves 1)
1 chayote squash
1/2 C parsley
1/2 C spinach
2 radishes
1/4 large apple or 1/2 small apple
1/2 yellow bell pepper
1 whole lime, peeled (or juiced by hand)

1/2 small onion or 1/4 large onion
1 clove garlic
(Add these last two LAST and you may want to leave the room before you put them through the juicer depending on how much you normally weep when dicing onions by hand.)

Add a sprinkle each of cayenne pepper and cardamom and consume right away, but slowly. Anybody brave enough to try it? Let me know what you think!


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