Thanksgiving is just around the corner. Of course, side dishes loaded with lots of fall veggies are my favorite to make. I also love making fresh, seasonal juices with as many local and organic ingredients as possible! What’s even better is creating great tasting juices that are also low in sugar. While fresh fruit provides the healthy type of sugars, too much of a good thing may still not be so great, especially for anyone at risk or with type 2 diabetes, insulin resistance or prediabetes. Creating your juices with the 80/20 guideline is a perfect place to start. This means that approximately 80% of your starting ingredients are low-carb veggies and at most 20% are fruit or starchy vegetables. Enjoy this tart and tangy new fall favorite!
Looking for more low-sugar juices? Try these:
- 1 cup (100 g) fresh cranberries
- 1 lime
- ½ orange
- ½ small head or 2 cups cauliflower, florets and stalk
- ½ small head or 1 wedge green cabbage
- 2 sprigs rosemary
- 2 sprigs mint
- Wash all produce well.
- Peel lime and orange.
- Remove leaves from cauliflower and roughly chop.
- Slice a wedge off head of cabbage.
- Leave stems/stalks on rosemary and mint to juice.
- Juice all ingredients, wrapping the rosemary and mint around the cabbage to get the most yield.
- Pour over ice as desired and enjoy!
- Cranberries – strawberries, raspberries, blackberries, cherries
- Lime – lemon, ginger, fennel
- Orange – grapefruit, lemon
- Cauliflower- fennel, jicama, broccoli
- Green cabbage – kale, broccoli, fennel
- Rosemary – thyme, cilantro, basil, parsley
- Mint – cilantro, parsley
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.