A light and flavorful juice that packs a punch in nutrients but tastes wonderful! This juice tastes as refreshing as a popsicle on a hot Summer’s day.
You may say wow she’s so creative, how did she think of this combination? I get this often. And the wholehearted truth is that I HAD to. I had 40 PLUS food sensitivities that sent my body into complete disarray for many years! For that reason alone I started to experiment with lots of fruits and vegetables that didn’t cause a mast cell reaction to my body so that I could find suitable options for myself. My pain led me to my purpose of finding and creating nourishing food for myself to heal.
Now, in this case, my pain is your pleasure because this juice is legit, and had I not had food issues I’m not sure I would have even bothered with Jicama, also knowns as the flavorless vegetable on crudites platters that no one ever seems to know what it is, what it’s called or how it’s spelled.
And just in case you’re curious it’s the only starch veggie that is beyond low glycemic and good for diabetics. It has tons of water in it and barely any calories. Jicama has a texture of a non-sweet crunchy apple but has barely any taste eaten raw. BUT juiced raw? OMG game changer! So sweet! And surprisingly when I cooked the Jicama on the saute pan with a little oil, OMG such a sweet warmed veggie. It tastes totally different and delicious that way too! I like cooked Jicama in Chinese style dishes and in juices the most. It’s just so versatile! And who knew right?!
Ready to make beautiful music together?
WHAT YOU WILL NEED:
1 1/2 cups raw and peeled jicama
4 large Romaine leaves
1/2 of a whole medium-sized grapefruit (Ruby Red)
2 cups spring water
1 handful cubed ice
- Blast all the ingredients together in a high-speed blender until well blended. Set aside.
- Add ice to a large bowl.
- Strain the juice mixture with a nut-milk bag or cheesecloth over the large bowl of ice.
- Discard pulp.
- Enjoy your juice immediately over ice, or within 2 days stored in the fridge.
-The longer you keep the fresh juice in the fridge the faster the nutrients die. You’ll want to drink your juice as close to the date you made it. It tastes better fresh.
-Use mason jars to store your juices in the fridge, then you can shake them up or bring them in your purse for the day.
-If you’re ready for darker juices-check out my Gorgeous 21 recipe / 21 photograph Ebook of delicious healthy juices!
- 1½ cups raw and peeled Jicama
- 4 large Romaine leaves
- ½ of a whole grapefruit (Ruby Red)
- 2 cups spring water
- 1 handful cubed ice
- Blast all the ingredients together in a high-speed blender until well blended
- Set aside
- Add ice to a large bowl
- Strain the juice mixture with a nut-milk bag or cheesecloth over the large bowl of ice
- Discard pulp.
- Enjoy your juice immediately over ice, or within 2 days stored in an airtight glass jar in the fridge