Juicing for Auto-immune condition Part 3

     

                                  Recipe summary

                                          For

               Juicing for Auto-immune condition Part 3

1. Bok choy, apple and carrot juice

40 grams small bok choy (baby)
110 grams apple (1)
120 grams cucumber
100 grams celery (2 ribs)
70 grams carrot (1)
5 grams ginger
¼ teaspoon salt

2. Kai-lan, apple and celery juice

40 grams small kai-lan (baby)
110 grams apple (1)
100 grams celery (2 ribs)
120 grams cucumber
90 grams asparagus (6)
1/2 lemon juice
¼ teaspoon salt

3. Bok choy, bitter melon and parsley

50 grams bok choy
110 grams apple (1)
100 grams cucumber (1) 
Celery (2 ribs)
50 grams parsley
75 grams bitter melon (1)
Juice from ½ lemon
¼ teaspoon salt

4. Lettuce and bean sprouts juice

100 grams belilious lettuce
110 grams apple (1 medium size)
100 grams celery (2 ribs)
50 grams bean sprouts
Juice from ½ lemon
¼ teaspoon salt

5. Pumpkin and bitter melon juice
100 grams pumpkin
60 grams bitter melon
75 grams kai-lan
100 grams cucumber
50 grams celery (1 rib)
½ lemon
¼ teaspoon salt

6. Carrot and bean sprouts juice
100 grams celery (2 ribs)
50 gr Bean sprouts
75 grams carrot
200 grams lettuce
80 grams apple
½ lemon
¼ teaspoon salt

7. Chayote and kai-lan juice
100 grams cucumber
50 grams chayote
50 grams celery (1 rib)
80 grams apple
10 grams ginger
60 grams baby kai-lan
½ lemon - juice
15 grams mint leaves

8. Bell pepper and basil leaves juice

60 grams red bell pepper
100 grams cucumber (1 medium)
50 grams pumpkin
100 grams belilious lettuce
70 grams apple
10 grams basil leaves
10 grams ginger

9. Red cabbage, Romaine lettuce and bitter melon juice
200 grams Romaine lettuce
50 grams red cabbage
100 grams cucumber
50 grams white cabbage
25 grams parsley
70 grams apple
50 grams celery (1 rib)
60 grams bitter melon

60 grams red capsicum

Preparation
Wash all vegetables with salted water and cut  into small pieces according to groups on different days.

Add all vegetables according to groups separately on different days and blend or juice.

                                                                                 

                                  Recipe follows in detail with pictures.                                              

 

              

1. Bok choy, apple and carrot juice

Apple, cucumber, celery, carrot, bok choy and ginger

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients

40 grams small bok choy (baby)
110 grams apple (1)
120 grams cucumber
100 grams celery (2 ribs)
70 grams carrot (1)
5 grams ginger
¼ teaspoon salt

Preparation
Wash and cut the vegetables into small pieces.

Juicing
Add all the vegetables and blend or juice.

2. Kai-lan, apple and celery juice

Cucumber, Kailan, asparagus, celery and apple. Slow juicer jar is in the background.

Preparation time: 15 minutes
Cooking time: 10 minutes ( Juicing)
Serves: 2

Ingredients

40 grams small kai-lan (baby)
110 grams apple (1)
100 grams celery (2 ribs)
120 grams cucumber
90 grams asparagus (6)
½ lemon juice
¼ teaspoon salt

Preparation
Wash and cut all the vegetables.
Juicing
Juice all the ingredients. I made this juice on a slow juicer. Juice in the Hurom jar is in the background of the picture.

3. Bok choy, bitter melon and parsley

Preparation time: 15 minutes
Cooking time: 10 minutes (juicing)
Serves: 2

Ingredients

50 grams bok choy
110 grams apple (1)
100 grams cucumber (1) 

Bok choy, bitter melon, parsley, apple and celery

Celery (2 ribs)
50 grams parsley
75 grams bitter melon (1)
Juice from ½ lemon
¼ teaspoon salt

Preparation
Wash and cut all the vegetables.
Juicing
Juice all the ingredients.

4. Lettuce and bean sprouts juice

Lettuce,apple bean sprout and celery

Preparation time: 15 minutes
Cooking time: 10 minutes (juicing)
Serves: 2

Ingredients

100 grams belilious lettuce
110 grams apple (1 medium size)
100 grams celery (2 ribs)
50 grams bean sprouts
Juice from ½ lemon
¼ teaspoon salt

Preparation
Wash the bean sprouts well. If the bean sprouts come with the roots, do not bother to remove the roots. They are tender and you do not need to cut them. Wash and cut all other vegetables into small pieces.

Juicing
Juice all the ingredients.

5. Pumpkin and bitter melon juice

Pumpkin, celery, bitter melon, kai-lan and cucumber

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients

100 grams pumpkin
60 grams bitter melon
75 grams kai-lan
100 grams cucumber
50 grams celery (1 rib)
½ lemon
¼ teaspoon salt

Preparation
Wash and cut all the vegetables in to small pieces.

Juicing
I added bitter melon because I am also diabetic. You can omit it if you do not like it. The sweetness of the pumpkin balances the bitterness of the bitter melon. The end result was a very pleasant drink.I made this on a slow juicer. You can make it in any type of juicer. Normally when I use slow juicer I add the lemon piece with the peel. If you are using a blender squeeze the juice and add to the juice.

6. Carrot and bean sprouts juice

Bean sprouts, apple, lettuce, celery, lemon and carrot

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients

100 grams celery (2 ribs)
50 gr Bean sprouts
75 grams carrot
200 grams lettuce
80 grams apple
½ lemon
¼ teaspoon salt

Preparation
Wash bean sprouts well. It is not necessary to cut the bean sprouts as they are very tender. It is also not necessary to remove the roots from the sprouts. Wash and cut all other vegetables.

Juicing
Juice all the ingredients.

7. Chayote and kai-lan juice

Apple, celery, cucumber, ginger, chayote and kai-lan

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients

100 grams cucumber
50 grams chayote
50 grams celery (1 rib)
80 grams apple
10 grams ginger
60 grams baby kai-lan
½ lemon - juice
15 grams mint leaves

Mint is an aromatic leafy vegetable

Preparation
Wash and cut all the vegetables.

Juicing
Chayote has no distinguishing taste of its own, so I decided to add mint leaves. They are very aromatic and have excellent digestive properties. Juice all the ingredients in a juicer of your choice. The end result was very refreshing.

8. Bell pepper and basil leaves juice

Bell pepper, lettuce, basil leaves, ginger, pumpkin and apple

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients

60 grams red bell pepper
100 grams cucumber (1 medium)
50 grams pumpkin
100 grams belilious lettuce
70 grams apple
10 grams basil leaves
10 grams ginger

Basil leaves

Preparation
Wash and cut all the vegetables.

Juicing
Juice all the ingredients.

9. Red cabbage, Romaine lettuce and bitter melon juice

Celery, cabbage, parsley, red cabbage, Romaine lettuce, red capsicum and cucumber. The vegetables are floating in a pan of salt water before juicing.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients

200 grams Romaine lettuce
50 grams red cabbage
100 grams cucumber
50 grams white cabbage
25 grams parsley
70 grams apple
50 grams celery (1 rib)
60 grams bitter melon
60 grams red capsicum

Preparation
Wash and cut all the vegetables.

Juicing
Juice all the ingredients. I used red capsicum. You can use capsicum of any color. They all have about the same nutritious value.