Pineapple Piper Juice with Sweet Potatoes and Oranges
1 sweet potato
This juice is like music to your cells. Let this amazing juice parade down to your belly, to the applause of 9,000 taste buds!
Take a cold, fresh glass of ripened pineapple juice in crushed ice. Find a quiet, comfortable corner in your home and close your eyes. You will begin to hear the waves of the ocean lapping on the powdered, white shoreline of a tropical island. Above you, the gentle dance of palm leaves moved by hot tropical breezes. Add a pinch of coconut juice and you have been transformed into Robinson Crusoe, living a life of solitude in a tropical paradise. Pineapple has the taste of sun-soaked tropics, especially if you find one that was picked in its ripened state.
Pineapples are jam-packed with minerals, potassium, choline, sodium, phosphorus, magnesium, sulfur, calcium, iron, and iodine. They have loads of vitamins, including vitamin C, and are an excellent source of bromelain, an enzyme that helps digestion. Bromelain has also been known to cure laryngitis, and is soothing to the throat.
To cut pineapple for juicing, remove top and bottom. If not organically grown, stand vertical and remove skin. Cut in slices, including the core and pass through the juicer. Learning how to choose a sweet pineapple may take some practice.
Your pineapple ought to have a strong, sweet aroma. Look for a large plump, heavy fruit. The leaves should easily pull out. The skin should be a dark golden color. The summer is prime pineapple season because the sun is at its strongest. Jet-shipped or jet-fresh are more expensive, but have been flown from the field a day or two before you eat them. The majority of pineapples is shipped by sea and are often months old. Always keep pineapples at room temperature unless cut.
By Tom Coghill of Fasting.ws Articles may be copied or reproduced as long as the back links to fasting.ws are intact and the author’s name is included.