This is a beneficial tonic, especially in the winter. Red kuri squash supplies anti-inflammatory and antioxidant properties, while ginger can improve digestion. Grapefruit helps ward off colds and celery helps detoxify the body.
Ingredients
- 3½ oz (100 g) red kuri squash
- 1 small piece fresh ginger, skin on
- 1 large grapefruit, peeled and pith removed
- 2 celery stalks and leaves, roughly chopped
How to Make It
- Cut the squash in half, scoop out all the seeds, and discard or reserve them to roast later and use as an ingredient in other recipes, or as a topping for salads and soups. Leave the skin on the squash to benefit from its nutrients and chop the flesh if necessary, so it fits through the hopper of your juicer.
- Juice all the ingredients and combine in a pitcher. Strain through a sieve to remove the grapefruit seeds and serve immediately in tall glasses.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 53 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Trans Fat 0.0 g |
carbohydrates 11 g 8% |
Dietary Fiber 4 g 11% |
Sugars 7 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
