I just learned about the coolest thing, Maple Water. That’s right. Pure maple sap from a maple tree that provides an abundance of electrolytes with minimal sugar and a sweet taste. For any juicers out there who aren’t big fans of coconut water this is a new liquid to try. Maple water is also rich in important nutrients, like manganese, a mineral our bodies use for normal brain and nerve function as well as healthy bones, protein and carbohydrate metabolism, blood sugar regulation and calcium absorption. Manganese is also a part of the antioxidant enzyme Super Oxide Dismutase which can help neutralize free radical damage and play a role in aging. Guess what other favorite green veggie boasts manganese… kale!
- 3/4 cup (6 oz/200 ml) maple water
- 3/4 cup (6 oz/200 ml) carrot juice (about 3-4 carrots, juiced)
- 1 mango, chopped (or 1 handful of frozen mango)
- ½ tsp cinnamon
- ½ tsp maca powder
- ice, optional
1. Wash carrots and mango.
2. Juice carrots. Save pulp for use in soups or baking.
3. Add carrot juice, maple water, mango, cinnamon and maca to blender.
4. Blend on high for 45 – 60 seconds, until smooth.
- Maple water – coconut water
- Carrot juice – cantaloupe juiced
- Mango – papaya, banana
- Cinnamon – nutmeg, ginger
- Maca – ginger, turmeric
Prep time: 15 minutes
Total time: 15 minutes
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.