Some of my favorite juice recipes come from using leftover and extra (though still ripe) produce in my refrigerator. In my experience, using produce that I already have in my kitchen yields tasty and nutritionally-rich juices that are often more creative in their combinations. When making new and creative juice combinations it’s important to stick to a mostly vegetable (80% vegetable, 20% fruit) base, using a smaller proportion of fruit simply for enhanced taste to keep with a smaller proportion of fruit for enhanced taste.
This flavorful juice is packed with immune-boosting, antioxidant, and digestive properties thanks to its rich source of vitamin C coming from the tomatoes, the lime and lemon, the pear, and the berries. And additionally, this juice also contains both bone-healthy calcium from the arugula and water-soluble, digestion-promoting fiber from the pear.
- 2 handfuls of arugula (rocket)
- 2 medium vine tomatoes
- 1/2 pear
- 1/4 cup (50 g) fresh or frozen (thawed first) blueberries
- 1 lime
- 1 in (2.5 cm) piece of ginger root
- Wash all ingredients well.
- Peel the lime.
- Add produce through juicer and enjoy!
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.