Carrots are one of my favourite veggies to juice as they’re naturally sweet (especially the organic ones – trust me there’s a huge difference in taste)! I’m also loving the gorgeous bright orange colour of this juice. I find that carrots go perfectly with some pineapple and turmeric, which happen to be two brilliant anti-inflammatory plants. You’ll be glowing from the inside and out with this glass of goodness!
Bromelain is the enzyme found in pineapple which helps reduce swelling and inflammation in the body. It also aids us to break down proteins and supports our digestion. Hello flat stomach! Turmeric is a superstar root which been used for thousands of years in both Chinese and Ayurvedic medicine to treat all sorts of conditions. Curcumin, the component in turmeric which gives it its beautiful yellow colour, is a powerful antioxidant. It helps to protect our cells from damage, as well as lowering the levels of enzymes that cause inflammation in our bodies.
Pineapple and turmeric taste incredible together, but there’s an extra reason why we should be combining the two. Bromelain (from the pineapple) actually increases the absorption and anti-inflammatory effects from Curcumin (from the turmeric). Double whammy!
- 3 carrots
- 3 inches of turmeric
- 1 cup of pineapple
The stains will come out with a bit of oil or alcohol. Sunlight is also great for fading turmeric marks!