Adding more oxygenating, nutrient-rich, and blood cleansing foods into the body makes juicing a perfect way to enrich our diets. Yet, this practice can be disruptive to our systems during the damp and cool days of Winter. Today, Ayurvedic chef and teacher, Claire Ragozzino from Vidya Living, shares her Winter juice of choice, which works to warm, tonify and balance the body. With its nourishing, sweet and spicy flavor, it is sure to please the palate. Enjoy!
C | Juicing in Winter is tricky. In the Ayurvedic lens, we are in a season that needs grounding, warm, oily and unctuous qualities to reduce the elements of Vata and Kapha present from Fall to late Winter. A cold, light and astringent green juice only increases those qualities and can contribute to an imbalance in those elements this season. Yet, we love our juices and there are a few simple tricks you can use to enjoy your raw drinks in wintertime without slowing your digestion down. Opt for using root vegetables, adding a warming digestive aid like fresh ginger to the mix and straining your juice through a fine mesh strainer to remove any additional pulp before serving. Skip the ice and enjoy your juices at room temp instead. This festive antioxidant-rich recipe is a favorite of mine through the winter holidays!
WINTER RED JUICE
Makes one serving
1 small red beet
½ inch fresh ginger
1-2 sprigs fresh rosemary
Cut the pomegranate in quarters, use a citrus press to squeeze the juice of the pomegranate out by hand. If you do not have a citrus press, remove the seeds from the whole pomegranate and use fine mesh strainer and a spoon to press the juice out of the seeds – a bit laborious but totally worth the effort! Pour the pomegranate juice into a glass. Next, process the apple, beet, ginger and rosemary through your juicer. Strain through a fine mesh strainer into your glass for a smooth, rich juice experience. Sip slowly and enjoy at room temp rather than over ice.
Check out more from Claire on her Instagram: @claireragz