No, it’s not the wine, but this juice is good for you, as it’s 100-percent-vegetable based with a little natural sweetness from the squash and beets. It is important when juicing to make sure you are consuming at least 80 percent vegetable and 20 percent fruit to ensure you are not drinking too much sugar with your juices while increasing your nutrient intake.
I created the recipe as I was working on this Vegetable Juice Pulp Wraps recipe and it turned out surprisingly delicious. This juice is high in anthocyanins, vitamin C, sulforaphanes and other anti-cancer plant compounds that help protect you from cancer and reduce cellular inflammation.
- ½ red cabbage
- ¼ of butternut squash
- 1 large beet
- 1 large zucchini
- Peel the butternut squash.
- Chop and prepare the produce to suit your juicer.
- Juice and enjoy!
Red Cabbage – red radish, carrot, beet
Butternut squash – sweet potato, pumpkin
Beet – carrot, pumpkin, sweet potato
Zucchini – celery, carrot
Prep time: 10 minutes
Total time: 10 minutes
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.