This time of year always makes me wonder where the day has gone. The month of January has taken its time passing, and now the calendar is really getting booked up these days. This can make it difficult to juice if I don’t plan accordingly. That is one of the reasons I love this juice recipe. It is so simple, yet so clean and refreshing. This green juice is loaded with Vitamin C, to help boost our immune system. The bok Choy and grapefruit are very durable, so they will last in your kitchen.
1-2 bunches of bok Choy
1-2 pink grapefruit
That’s all! I love how the grapefruit gives a tart, but sweet taste. Grapefruit are also in season now until spring, which will bring the cost down and give us more local options. The grapefruit is an excellent source of vitamin C, which helps to support our immune system. It also helps prevent free radical damage, and reduce inflammation in our bodies. Grapefruit juice is ranked among the highest in antioxidant activity. It helps with the fight against cancer, cardiovascular disease, kidney stones, arthritis, and it lowers our cholesterol.
Bok Choy is a Chinese leaf vegetable. It is part of the cruciferous family along with its relatives, cabbage, kale, and broccoli. It has a very mild flavor and a very high water content. This helps us keep our bodies hydrated all day. Bok Choy also contains 4 grams of protein per serving. This little green plant is also considered one of the best vegetable sources of calcium. This is important to maintain our muscle tissue and keep our skin and hair healthy and strong. Bok Choy juice is a wonderful source of potassium, vitamin A, C, and K, and folate.
I suggest making extra and storing it in an airtight glass container for a boost later in the day also!