How to make Iron Builder Juice

This juice recipe is crafted to support the enhancement of your iron levels.

Witness the stunning deep red hue of this juice, a result of the vibrant green chlorophyll and the rich maroon tones from the beetroot, creating a visually appealing blend.

Boosting your intake of raw, iron-rich foods is a natural and effective way to elevate iron levels. Consuming a significant amount of raw spinach or parsley may not be practical, but with this cold-pressed juice, you can easily incorporate these nutrients in a digestible form.

Remarkably, this juice provides over 125% of the recommended daily intake (RDI) of iron and 175% RDI of vitamin C, enhancing iron absorption.

Happy Juicing!

Taste

The taste of this juice recipe is superb for a green juice. It is sweet yet earthy with a hint of bitterness. Easy to drink and packed with plant powered iron.

Ingredients

  • 120g baby Spinach

  • 1 Parsley (handful)

  • 1 Cucumber

  • 1 Beetroot

  • 2 Red Apples

Preparation

Parsley

  • Roughly chop leaves and stems

  • Juice handfuls at a time

Beetroot

  • 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)

Parsley

  • Roughly chop leaves and stems

  • Juice handfuls at a time

Cucumber

  • Cut into chunks to fit down the chute

  • Juice with skin on

Apple

  • Remove the stems

  • Juice apples whole with skin and seeds

  • Cut in half or quarters if too big to fit into the chute

Method

  1. Begin the juicing process with the juicer smart cap closed.

  2. Take a handful of spinach and deposit it into the chute, followed by a handful of parsley. Alternate between the greens until all have been juiced.

  3. Subsequently, introduce cucumber pieces one by one.

  4. Open the juicer smart cap to release the vibrant green juice.

  5. Now, gradually incorporate beetroot slices, typically adding about 1/4 of the beetroot at a time.

  6. Conclude the juicing by adding apples one at a time, allowing the juicer to press through before adding the next one.

Tip: In a cold press juicer, it's advisable to juice herbs and leafy greens first. This strategic approach ensures that the subsequent fruits and vegetables assist in pushing more leaves through the juicer. This technique enhances the extraction of green nutrition and flavor, maximizing the benefits of your juicing process.

AUTO10 Layering - Parsley, spinach, cucumber, apple, beetroot

juice, cold press, knowledgeKuvings NZspinach, parsley, cucumber, beetroot, appleComment