It’s hard to believe it’s really October; here in the Reboot office this week we’ve been enjoying sunny skies and temperatures in the 80’s! So whilst autumn has officially arrived, we’re still enjoying the last days of summer – and today’s juice recipe blends great produce from both seasons. Sweet potato and melon may seem like an unusual combination, but give this juice a try – they work wonderfully together.
Cantaloupe (rockmelon) contains a wide variety of antioxidant and anti-inflammatory phytonutrients, and is a very good source of potassium. In this recipe the melon adds a light summery flavor to the sweet potato base.
Sweet potatoes are of course incredibly versatile and delicious in many recipes, whether baking them as fries, creating a Thanksgiving pie, or simply enjoying as a juice. They are also incredibly nutritious: one medium sweet potato contains more than your daily requirement of vitamin A, and is rich in vitamins C and E. These important antioxidants have anti-inflammatory properties and play an important role in disease prevention and longevity.
- 1 sweet potato
- 1/2 cantaloupe (rockmelon)
- 1 pear
- 1 in (2.5 cm) piece or ginger root
- Dash of cinnamon
- Wash all ingredients well.
- Peel the sweet potato and remove the rind from the cantaloupe.
- Juice all produce and enjoy! We also found that this juice worked well served over ice. A welcome cooler on these warm days!
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.