It's flu season: Boost your immune system with this simple juice recipe
It's that time of year again. It's fall and we're experiencing fewer sunny days (meaning less natural vitamin D from the sun), the kids are back in school and germs are liberally being passed around - and around and around.
According to Mike Adams, editor and founder of NaturalnNews.com, "fresh cabbage juice cures ulcers and prevents cancer. Fresh celery juice alkalizes the body, boosting bone density and healthy immune function. Fresh parsley juice is anti-cancer and cleanses the entire digestive tract of toxins. Almost any edible plant can be juiced and they all contain powerful natural medicines: Carrots, cucumbers, pears, pineapple, oranges and much more."
A juicer is a very valuable appliance to have in your home. One very cheap way to begin juicing is to try and score one off of freecycle.org to see if juicing fits into your lifestyle. Remember, though, that the more powerful the juicer (like the Breville Juice Fountain), the more juice your fruit will yield; very important when buying more expensive organic produce. When selecting produce to juice, make sure to refer to the Dirty Dozen Guide put out by the Environmental Working Group to determine what fruits and vegetables are more likely to contain pesticides and chemicals.
Give your immune system a boost with this simple and versatile juice recipe.
What you'll need:
1 bunch of organic parsley
1 handful of organic spinach
3-inch piece of ginger
3 medium-sized organic apples
2 stalks of organic celery
3 large organic carrots
Juice the above produce in the order listed, according to the manufacturer's directions.
Fresh juice should be consumed right away, as it will begin to oxidize as soon as it hits the air (plus it tastes better!). If necessary, it can be kept in the refrigerator for up to 24 hours.