Alkaline Recipe #37 Sweet Green Drink

This is a lovely sweet green drink (a little less green than this one though) that is really fantastic when you are first starting out or transitioning onto a more alkaline diet.

It contains a number of the sweeter vegetables, so is a little high in sugar relative to other green drinks, however, it is still alkalising, energising and packed full of nutrients!

It is a sweet green drink in more ways than one!

The antioxidants of the carrots, green bell pepper (capsicum) and beetroot are an amazing combination, with betanin and vulgaxanthin from the beetroot, proven to provide antioxidant, anti-inflammatory, and detoxification support.

The carrots containing Carotenoids (such as alpha-carotene, beta-carotene, lutein) Hydroxycinnamic acids and Anthocyanindins have been proven to have strong CVD-fighting benefits, anti-cancer benefits and more.

And the green bell peppers unique combination of over 30 different cartenoids means they provide a strong antioxidant and anti-cancer benefit too.

(not to mention the incredible strength of ginger, which has been shown to improve 8 different markers of type 2 diabetes)

Ross’s Sweet Green Drink

Serves 2

Ingredients

3 carrots
1 cucumber
1 green pepper
1 beetroot (medium)
2 tomatoes
1 inch of ginger

Instructions

Wash all of the ingredients thoroughly and roughly chop the carrots, cucumber, pepper & tomatoes. Top and tail the beetroot and peel the ginger.

Now put them all through a juicer and enjoy! You can water it down a little if it is too strong or thick for you!

Enjoy
Ross

References & Scientific Studies

Devore EE, Grodstein F, van Rooij FJA et al. Dietary antioxidants and long-term risk of dementia. Arch Neurol. 2010 July; 67(7): 819—825. 2010.

Durucasu I and Tokusoglu O. Effects of Grilling on Luteolin (3`,4`,5,7-tetrahydroxyflavone) Content in Sweet Green Bell Pepper (Capsicum annuum). Pakistan Journal of Biological Sciences Year: 2007 Vol: 10 Issue: 19 Pages/record No.: 3410-3414. 2007.

Garcia-Closas R, Berenguer A, Sanchez MJ et al. Dietary sources of vitamin C, vitamin E and specific carotenoids in Spain. The British Journal of Nutrition. Cambridge: Jun 2004. Vol. 91, Iss. 6; p. 1005-1011. 2004.

Kollmannsberger H, Rodriguez-Burruezo A, Nitz S et al. Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers. J Sci Food Agric. 2011 Jul;91(9):1598-611. 2011.

Kumar R, Dwivedi N, Singh RK et al. A review on molecular characterization of pepper for capsaicin and oleoresin. Int J Plant Breeding and Genetics 2011, 5(2): 99-110. 2011.

Lee CH, Wettasinghe M, Bolling BW et al. Betalains, phase II enzyme-inducing components from red beetroot (Beta vulgaris L.) extracts. Nutr Cancer. 2005;53(1):91-103. 2005.

Lucarini M, Lanzi S, D’Evoli L et al. Intake of vitamin A and carotenoids from the Italian population–results of an Italian total diet study. Int J Vitam Nutr Res. 2006 May;76(3):103-9. 2006.

Reddy MK, Alexander-Lindo RL and Nair MG. Relative inhibition of lipid peroxidation, cyclooxygenase enzymes, and human tumor cell proliferation by natural food colors. J Agric Food Chem. 2005 Nov 16;53(23):9268-73. 2005.