Orange Begonia Juice

By: Suzanne Boothby

Cauliflower is one of those “it” ingredients you find as a swap in everything from pizza crust to wings. Yes, you can juice cauliflower too and you might be surprised how sweet it is.

This variation on your typical carrot juice will boost your immunity, as both carrots and cauliflower are a great source of vitamin C. The color of this juice will remind you of a begonia, a bright, beautiful tropical flower. Feel free to add a 1-inch (2.5cm) piece of fresh ginger or turmeric to turn up the anti-inflammatory benefits to this juice.

 

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
Login to rate this recipe - Not a member? Join Today

Ingredients:

  • 6 carrots
  • 2 cups cauliflower (about half a head)
  • 1 red apple
  • ½ lemon

Directions:

  1. Peel lemon.
  2. Wash all produce well.
  3. Add all ingredients through juicer and enjoy!

Substitutions:

Carrots – sweet potato, parsnip

Cauliflower – green or red cabbage, broccoli

Apple – pear, grapes

Lemon – ginger

 

 

 

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.

Suzanne Boothby

Suzanne Boothby is an author, journalist, writing coach and wellness instigator who has covered everything from spiritual workouts to kale cocktails. She is a freelance wellness writer for Omega Institute and has published stories on Yahoo! Health News, EdibleBrooklyn.com, NBCNews.com, Eatthispoem.com, and more.

More posts from