What A Wonderful White Juice

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

White juices (or very light-colored fruits and vegetables) often get overlooked when we talk about eating a rainbow every day. Don’t forget about these nutrient-dense vegetables like parsnips, cauliflower, garlic and onions. Parsnips are closely related to carrots and parsley, and can be consume raw or cooked. They are easy to juice, adding a nice nutty flavor and full of potassium, manganese, magnesium, phosphorus, Vitamin C, Vitamin K, B vitamins and fiber.

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Ingredients:

  • 2 parsnips
  • 2 pears
  • 2 large celery sticks
  • 1 lemon
  • Knob of ginger (1/2 inch/1cm)

Directions:

  1. Peel or scrub the lemon depending on your preference
  2. Wash and scrub the produce and chop
  3. Juice & enjoy!

Substitutions:

Parsnip – carrot, white carrots

Pears – apple

Celery – cucumber

Lemon – grapefruit

Prep time: 10 minutes

Servings: 1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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