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.
- 2 parsnips
- 2 pears
- 2 large celery sticks
- 1 lemon
- Knob of ginger (1/2 inch/1cm)
- Peel or scrub the lemon depending on your preference
- Wash and scrub the produce and chop
- Juice & enjoy!
Parsnip – carrot, white carrots
Pears – apple
Celery – cucumber
Lemon – grapefruit
Prep time: 10 minutes
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.