By Claire Georgiou, Reboot Naturopath, B.HSc ND
White juices (or very light-colored fruits and vegetables) often get overlooked when we talk about eating a rainbow every day. Don’t forget about these nutrient-dense vegetables like parsnips, cauliflower, garlic and onions. Parsnips are closely related to carrots and parsley, and can be consume raw or cooked. They are easy to juice, adding a nice nutty flavor and full of potassium, manganese, magnesium, phosphorus, Vitamin C, Vitamin K, B vitamins and fiber.
Prep Time: 10 minutes
Serving Size: 16oz (500mls)
Parsnip – carrot, white carrots
Pears – apple
Celery – cucumber
Lemon – grapefruit