I have come across some really great, healthy and nutrtious ways, to make juice, from everyday fruits and vegetables that you have, in your kitchen. I will share them with you.  Each week, I will tell you about a fruit or veggie, and then will give you some recipes to make these wonderful juices.

 

APPLES

Apple juice purifies the blood and is a general tonic.  It is used to rinse the kidneys and improve stomach disorders.  Apples contain many minerals and vitamins, as well as pectin, a fibre that helps to purify the intestines of waste products.  Pectin is water soluble and occurs in apple juice.

Apples also contain anutrients that have an anti-cancer action.  Ellagic acid blocks the cancer-forming actions of compounds in cigarette smoke.

Apple juice can be mixed with other fruits, as well as with vegetables. 

Red and yellow apples are mainly used.  Green apples can sometimes be too sour.

 

ASPARAGUS

This is a very good diuretic and should be combined with carrot juice.  They are also valuable for rheumatism and neuritis, because they help break down the oxalic acid crystals in the kidneys.  Rheumatism develops because of too much urea.  Too much protein is often consumed, which means that the kidneys cannot eliminate all the uric acid and it is absorbed in the muscles – with painful arthritis as a result.

 

 

My references are

The honey, Garlic and Vinegar Book by M Stein

Fresh Carrot Juice and Juice combinations by Dr DJF Kotze

Aromatherapy by Cecilia Salvesen