Cruciferous vegetables (broccoli, kale, cauliflower, brussels sprouts) are well known for being super-packed with nutrients, fiber and antioxidants. They contain a compound called isothiocyanate that has been found to contain cancer-protective properties and may help to boost detoxifying enzymes in the liver. This juice is also a source of quercitin in the pear that has antioxidant and anti-inflammatory properties. Let’s not forget about the carrots! They are a great source of beta carotene, vitamins A and C and great for boosting your immune system.
This juice is tasty with a zesty flavor and makes for a nice meal or snack replacement. To mix it up, add different herbs and spices like cayenne or basil. If you have thyroid issues and are worried about consuming cruciferous vegetables, learn more.
- 8 carrots
- 1 pear
- 1 head of broccoli
- 1 head of cauliflower
- 5 kale (Tuscan cabbage) leaves
- 1/2 lime
- Wash all produce well.
- Core the pear, peel lime, and cut florets from broccoli and cauliflower stems (you can also juice the stems for more juice).
- Add all ingredients through juicer and enjoy!
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.