How to make an Apple-Aid Juice

If you haven't tried juicing Bok Choy yet, I highly recommend it. The flavour is light and crisp, making the juice very refreshing. It's the perfect green juice for those who want a boost of cleansing chlorophyll without the strong taste often associated with green juices.

Ingredients

  • 4 Apples, green

  • 3 Bok Choy

  • 1 Cucumber

  • 1 Lemon

Preparation

Apple

  • Remove the stems

  • Juice apples whole with skin and seeds.

  • Cut in half if too big to fit into the chute.

Bok Choy

  • Chop the end off to separate from the stem

  • Roughly chop

Cucumber

  • Cut into chunks to fit down the chute

  • Juice with skin on

Lemon

  • Cut off any hard end points

  • Slice lemons into rounds with skin on to give more flavour and get more juice from each lemon

Cold Press Juicing Method

Begin by juicing the leafy greens of the Bok Choy to extract the maximum amount of chlorophyll.

Next, juice the cucumber chunks, followed by the apples.

Complete the juice with the lemon slices.

Tip: Ensure Boy Choy is crisp and the leaves have not gone yellow.

Health Benefits

Apples, nature's healers, enhance the nutritional benefits of this juice when combined with other ingredients. Bok Choy is rich in calcium, folic acid, vitamin A, vitamin C, and various other minerals, making it excellent for bone health. Together, cucumber and Bok Choy can help address bone-related inflammation.

Cucumber juice is particularly effective at reducing high uric acid levels, which can contribute to inflammation in degenerative diseases, acting as a natural anti-inflammatory. Additionally, cucumbers are highly hydrating, providing a great way to increase water intake.

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