Summer is in full swing here in Colorado, and now the best time to start a regular juicing routine. The high altitude, hot sun and dry climate is a recipe for chronic dehydration. So drinking plenty of water and nourishing fluids is essential for maintaining good health.
Just like any superfood, fresh juice makes you feel absolutely incredible. The health benefits are phenomenal. According to Dr. Joseph Mercola, juicing can help:
- Promote weight loss
- Boost your immune system
- Increase your energy
- Support your brain health
I like to make fresh juice for my Personal Yoga Retreats. It helps to increase flexibility, especially water-laden vegetables like celery and cucumber. I only use organic vegetables and let them come to room temperature beforehand.
One lesser known secret about skincare is that you have to feed the skin from the inside. So instead of spending lots of $$$ on skincare products to create that healthy “summer glow,” you could invest in a high quality juicer and drink the most beautiful veggies.
I used carrots, beets, sweet potato, celery and parsley, all of which are fantastic for the skin. This recipe is especially good for summer because the combination of carrot, beet and sweet potato helps to protect the skin from sun damage.
Here are a few health highlights of this elixir:
- Slows the aging process
- Maintains tissue growth
- Helps to produce collagen (which prevents wrinkles)
- Improves skin elasticity
- Balances the electrolytes in the body
- Reduces acne/blemishes
- Detoxifies the blood and liver
- Anti-inflammatory
- Rich in vitamins and minerals
Fresh Juice for Summer Skincare
Serves 2
4 medium carrots
4 celery stalks
3 small sweet potatoes
2 small beets
Half of a bunch of parsley
- Wash the vegetables thoroughly. Spray with a 50/50 vinegar and water mixture to disinfect. Rinse in cool water.
- If the vegetables have been in refrigerated allow them to come to room temperature.
- Cut the beets and sweet potatoes into pieces that are small enough to fit into your juicer.
- Place a Pyrex measuring cup under the spout to catch the juice.
- Turn the juicer on and juice the sweet potatoes and beets.
- Add the parsley. Use the carrots to help “feed” the parsley into the juicer.
- Last of all, add the celery. (See note.)
- Turn the juicer off. The juice will continue run into the measuring cup.
- When the flow of juice turns into occasional drips, remove the Pyrex and place a dish sponge underneath the spout to catch the drips.
- Give the juice a quick stir.
- Pour the juice through a fine mesh sieve into two glasses.
Serve and enjoy!
Note: Celery is fibrous and may stick to the blades which unbalances the juicer. So it’s very important to do this step at the end.
The clean up is the most work, but you’ll feel so good from drinking your fresh juice that it won’t really matter. And the pulp looks amazing! It reminds me of the Japanese vegetable cakes that are trending right now…
Juice pulp makes great compost!
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