Make a Pea C Drink

Description

Juicing sprouts is a great way to get lots of powerful nutrition into a small amount of juice. You can substitute pea sprouts with any sprouts in this recipe. Sunflower sprouts have a milder taste whereas radish or broccoli sprouts have much strong flavour when juiced.

This juice recipe has a slightly sweet flavour and a distinctive pea aroma as you go to take a sip. The juice is light with a mild pepper note.

Ingredients

• 100g Pea Sprouts

• 2 Capsicums

• 1/4 cabbage (green)

  Juicing Time: 4 mins
  Juice Qty: 500ml
  Serves: 2

Preparation

 Pea Sprouts

• Roughly chop across the stalks

• Juice in handfuls at a time

Capsicum

• Cut into halves or quarters to fit in the wide chute

• Juice with seeds and green tops

Cabbage

• Cut into slices about 5cm wide

• Chop into pieces small enough to fit down the chute

Method

Start with the pea sprouts.

Add them into the chute in handfuls. You might need the pusher to push them down onto the press.

Next add the cabbage pieces. Go slowly feeding the juicer as the cabbage leaves get a bit “sticky” when being pressed. You will hear the cabbage squeaking against the press.

Finish with the capsicum piece adding them in halves or quarters at a time.

Tip: Pea sprouts are readily available at health food stores, markets, and some grocery stores.

Health Benefits

Pea sprouts are a great source of three chemoprotective agents: folate, antioxidants, and carotene. Folate protects cells against DNA damage. Antioxidants help the body fight free radical damage. Carotenes help inhibit antioxidant activity.

Just like the vegetables they would become if they grew to full size, pea sprouts are packed with nutrients like vitamin A, C, minerals, and trace minerals that provide anti-inflammatory and phytonutrients to support the body’s immune system.

Capsicums contain an impressive amount of vitamin C with up to as much as six times as oranges. Because muscle tissue drinks up vitamin C, helping it process carnitine, a fatty acid that’s essential to muscle growth and recovery, capsicum actually helps build muscle.

They are also packed with vitamin A and beta carotene which can help boost the immune system, improve vision, and help protect the eyes against cataracts.

Cabbage has high levels of glucoraphanin, which the body readily converts into sulforaphane. Your cells can use sulforaphane to fight inflammation, speed healing, and protect against a variety of diseases.

One of the best-researched health benefits of cabbage juice is its ability to heal ulcers. The high content of glutamine in cabbage, an amino acid that is the preferred fuel for the cells that line the stomach and small intestine, is likely the reason for cabbage juice’s efficacy in healing ulcers.

Happy Juicing!