Purple Plus Juice – Recipe Of The Week
By Claire Georgiou, Reboot Naturopath, B.HSc ND
Plums are coming to the end of their season in Australia and there are plenty of cheap plums to be purchased, so it’s a good time to grab them and use them in a juice, smoothie or any other healthy recipe you have.
Plums contain carotenoids and polyphenols (chlorogenic acids), these have excellent anti-oxidant properties. Chlorogenic acids have demonstrated in studies that they may reduce hypertension and risk for skin cancers.
Cabbage has a long list of beneficial health properties that have been shown to reduce risk factors for disease. Cabbage juice may help to heal peptic and duodenal ulcers due to its natural glutamine content. Glutamine is a conditionally essential amino acid that can reduce inflammation and improve the integrity of the lining of the digestive tract. Red cabbage also contains anthocyanin, a potent anti-oxidant.
Ingredients
- 3 plums
- 1/4 small purple cabbage
- 1 beetroot (beet)
- 2 sticks of celery
- 1 orange
Directions
- Wash all produce well.
- Remove the stones from the plums.
- Chop the desired amount of cabbage; I used a small purple cabbage.
- Peel the orange.
- Juice ingredients.
- Pour over ice and enjoy!
Servings: 1
Serving Size: 14 - 16 oz (425 - 500 ml)
Substitutions
- Plums – red grapes, blueberries, raspberries, blackberries
- Purple cabbage – green cabbage, silverbeet (chard), radicchio
- Beetroot – carrot, radicchio, cabbage, silverbeet(chard)
- Celery – spinach, cucumber, zucchini(courgette), apple, kale
- Orange – lemon, grapefruit, lime, mandarin, tangerine, green apple