This juice is a delicious immune-booster and a potent anti-inflammatory cocktail ♥
I am a big fan of ginger and I use it in many of my homemade recipes because of its amazing health benefits. According to Ayurveda, ginger stimulates the production of stomach acid, which aids in the digestion and assimilation of food. This is why typically ginger and ginger tea are used as a digestive agent before or after a meal.
In addition, ginger root is an effective remedy that works to alleviate allergies, congestion and runny nose which makes it great to use in the spring when our immune system is compromised by the change of seasons. Ginger is known for its active anti-inflammatory compounds called gingerols. These compounds have been shown to relieve joint pain in people suffering from osteoarthritis and rheumatoid arthritis, as well as other inflammatory conditions.
Fresh ginger root has a pungent, spicy taste that many people can’t handle. The ginger-carrot juice is an excellent way to introduce this potent anti-inflammatory root into your diet. The sweetness of the carrots, combined with the apple juice I use in this recipe buffers the pungent taste of the ginger so you can barely taste it. Try it for yourself!
Prep Time: 15 min
3-4 medium size carrots (peeled)
1 organic apple
2" piece ginger root (peeled)
2-3 stalks of celery
Juice all vegetables or blend for a smoothie.*
*If you end up making a smoothie, then you have the added benefit of dietary fiber. You may need less produce if you blend instead of juice. You can also strain your smoothie through a strainer for less bulk.