Almost all vegetables can be used to prepare scrumptious drinks. Moreover, you can sneak into them those that you are not particularly fond of and rarely consume in their solid form. You can create an infinite number of concoctions, spice them according to your taste, add herbs or fruits. It all depends on your imagination. Home-made vegetable juices are much better than the commercial ones, frequently made from concentrate, with added sugar.
You will need about 1.5-2 kilograms of vegetables to make one litre of juice. First squeeze juices from tough vegetables. Next, combine them with soft fruits. If the resulting drink is too thick, you can add a splash of mineral water. Remember that vegetable juices are best drank just after squeezing. If this is not an option, refrigerate them in tightly closed containers. They shouldn’t lose much of their nutrients during several hours spent in low temperatures.
Something for funs of distinctive flavours. Cabbage is a rich source of vitamins C, E and beta-carotene. Such a combination of nutrients effectively prevents cancer and cardiovascular conditions, alleviating symptoms of gastric ulcers. You can use any variety or type of cabbage – savoy, napa or sour. Add some celery, apple and dill to prepare a delicious and nutritious juice. It will help your body absorb iron and prevent you from anaemia.
Tomato juice is one of the best sources of potassium, calcium, magnesium, zinc, vitamins C, E, K and B, as well as fibre. Natural tomato juice accelerates your metabolism, regulates the thyroid and liver function. Therefore it is often hailed as a great remedy for hangover. A drink with added celery stick, two apples and a favourite sauce, such as tabasco, will aid the treatment of viral and bacterial infections. Use ripe, soft tomatoes with their skins (which are rich in many valuable nutrients) to make this drink.
It is one of the most popular vegetable juices. Carrots are rich in beta-carotene, vitamins B, C and K. Their juice is a valuable source of potassium, magnesium, iron and zinc. It enhances your eyesight, has antibiotic properties and boosts immunity. You can add some chopped cos lettuce to your carrot juice and spice it with freshly ground ginger.
Beetroots are very rich in vitamins, sodium, potassium, calcium, magnesium and flavonoids. Thanks to its excellent nutrient content, beetroot juice stimulates the production of new blood cells, alleviates stress and prevents cancer. It is highly recommended to patients with high blood pressure and irregular heartbeat. Add two medium-sized carrots and two oranges – the citrus fruits go really well with the flavour of the two vegetables.
Highly underestimated turnips are rarely used in our daily diets. They contain a helpful amount of vitamins C and B, calcium, iron, phosphorus, potassium and iodine. Turnip juice is strongly recommended for easing symptoms of a common cold, it is responsible for strong bones and improves the thyroid function. You can improve the flavour of its juice by adding some carrot juice and a teaspoon of honey.