The temperature is soaring as high as 38 degrees and all I want is to sip a cool, refreshing juice to keep me energized and hydrated. Summer is abundant with fresh, locally grown fruits and vegetables
There are different theories whether juicing is healthier than eating fruits and vegetables as a lot of fiber is lost during the juicing process. The benefit of juicing is you get a good concentration of nutrients in an absorbable form. Juicing will still retain the vitamins, minerals and enzymes needed to heal the body. If you are worried about missing the fibre, either add some fibre back into the juice and blend it in the blender.
Cantaloupes are rich in Vitamin C and a good source of beta-carotene. Carrots are a terrific source of provitamin A. It also contains Vitamin C, B Complex and also minerals like potassium, sodium and phosphorus. Cucumbers contain a lot of water and helps regulate body temperature. They are excellent source of chlorine and silicon.
I love this combination and both energizing & calming at the same time. Always use organic vegetables while juicing to get the maximum benefit of the juices. Also make sure all the vegetables are washed and scrubbed well.
1/2 medium cantaloupe
1/2 English cucumber
1/2 inch ginger
1/2 tspn lemon/lime juice (optional)
Cut the cantaloupe into strips. Trim the carrots and cut them in 2 to 3 inch pieces. Cut the cucumbers into quarters and then into strips. Process the cantaloupe, rind (if using organic), carrots, cucumber and ginger through the juicer. Stir to combine. Add lemon or lime juice if using. Serve immediately.