July is National Blueberry Month, so to celebrate I incorporated blueberries into my juice recipe this week. Blueberries are loaded with cancer-fighting antioxidants, digestive and vision-healthy vitamins A and C, and are a good source of fiber (5 grams per 1 cup) while being relatively low in calories. Blueberries are also versatile and can be used in a variety of ways — blended, juiced or added to whole fruit and vegetable-based recipes.
This juice has a somewhat sweet flavor thanks to the peaches and carrots in addition to the seasonal blueberries. Peaches, also a seasonal fruit, are rich in vitamins A and C that are both immune, digestive, and vision-healthy nutrients.
In addition to the tasty seasonal peaches, this juice also contains seasonal swiss chard (silverbeet), a nutritional power house that contains natural electrolytes sodium, potassium, calcium, and magnesium. Electrolytes play an important role in hydration and in sending muscle and nerve impulses throughout our bodies. Adding swiss chard to a pre or post-exercise juice this summer can help to replenish electrolytes lost through sweat, which can improve hydration.
Enjoy this tasty juice as a part of any meal, or as a replacement for other snacks. To help your juice retain the most nutrients, drink it as soon as possible after making, although you can store your juice in the refrigerator for up to 72 hours. It’s also a good idea to store your juice in a glass or BPA-free plastic container.
- 1 peach
- 1 cup (150 g) blueberries
- 5 carrots
- 2 chard (silverbeet) leaves and stalks
- 1 in (2.5 cm) piece of ginger
- Wash all ingredients well.
- Remove pit from peach.
- Add produce through juicer and enjoy.
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.