Having a busy day? Just remember beets cleanse the blood. Have a beet and spend your day healthy and revitalized.
If you like sweet tastes, blend it with honey.
Revitalize your life and lose weight with red mix juice! This red-colored, healthy juice is rich in vitamins C and K, and is especially high in the mineral copper.
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Ingredients
- 2 cucumbers (300g)
- 1/2 pineapple (200g)
- 1/2 beet (100g)
- 4 Ginger (40g)
Preparation
Cucumber
- Cut into chunks to fit down the chute.
- Juice with skin on.
Pineapple
- Slice off the outer skin.
- Cut into long thin strips to fit down the chute.
- Chop the core into small chunks.
Beet
- Cut in half and then into quarters.
- Slice each half into thin slices to make it easier to press.
- Juice with skin on (you can also juice the leaves and stems if you have them).
Ginger
- Wash and dry.
- Cut into thin pieces the size of your thumbnail leaving the skin on.
Methods
- To make this juice recipe start by adding the cucumber chunks.
- Next, add the beet and pineapple.
- Lastly, add the ginger.
Health Benefits
-
Cucumber
Cucumbers are loaded with chlorophyll and vitamin C and low in calories and sodium, with moisturizing and brightening effects; they are the best ingredients to make juice for your skincare. -
Pineapple
The vitamin C in pineapples suppresses the absorption of heavy metals and facilitates their release. Pineapples replenish the minerals you may lose while exercising, promote metabolism, and help lower body heat. -
Beet
The iron and folic acid in beets get rid of waste in blood vessels and prevent hypertension. The anti-oxidant substances, betanin and anthocyanin, in beets help increase intestinal beneficial bacteria, prevent constipation, and detoxify the body. -
Ginger
Ginger is often recommended for treating morning sickness and other forms of nausea. Gingerol in ginger has an antibacterial effect and improves immunity. Ginger contains compounds with anti-inflammatory properties that can help alleviate pain and swelling associated with conditions like arthritis.
This recipe made by Ph. D Lee Principal Researcher in Kuvings Bio research institute.
