I cook a lot with sweet potatoes in the winter. I know I use it more than any other food in my kitchen. I can do a lot with this veggie and it has to be the most versatile food of all. Pancakes for breakfast? Yes. Sweet potato in my pizza crust? Yes, please. Muffins, pies, or soups? Yes, may I have another!
While cooking with this brilliant root vegetable is a blast, there is something I enjoy even more, The Raw Sweet Potato Juice. I pick the best looking ones, put them through the juicer and add some other root like friends to it. Usually I would go with some carrots and a few chunks of fresh turmeric and ginger. Today I added a small pear which paid the juice a perfect complement. Together this bunch creates a super powerful nutrient concoction. Its loaded with Vitamin A, plenty of Vitamin C, B-12 and K. Tons of Magnesium, Manganese, Potassium and Carotenoids.
Fresh turmeric is a staple in my home because it’s a heavyweight BC fighting champ and I try not to miss a chance to add it raw. A touch of ginger and cinnamon lingers on the pallet nicely after each sweet sip, adding some pizzazz to this divine experience. This juice is not just pretty, easy and yummy, it’s got much more to it than meets the eye. I hope you like.
Let me know if you do on Twitter @bc_maven or on Instagram #breastcancermaven.
- 4 raw sweet potatoes
- 2 carrots
- 1 pear
- ¼ lemon
- 1 inch knob of ginger
- 1 inch knob of tumeric
- dash of cinnamon
- Chop the potatoes, carrots, pear, lemon, ginger and turmeric. Add to juicer. Enjoy right away with a dash of cinnamon for warmth. Can be stored in the fridge for up to 48 hours.