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[From the PPNF Kitchen]
- 1 cup unsweetened pineapple juice, fresh, frozen, or canned
- Sprouts of any kind
- Several handfuls of fresh greens: parsley, malva, comfrey, spinach, chard, clover, kale, or other dark greens
- Mint to flavor, if possible
Blend until well pureed, then let rest five minutes and strain, if desired.
Add more juice to serve, if needed.
Variations: A) Add half water to juice; B) Use all water or tomato juice and water, half-and-half (kale is especially delicious in this variation).
Note: My grandchildren like it jelled. Add 1 tablespoon gelatin to 2 cups liquid (to make a hydrophilic colloid) and shredded cabbage. In this case use canned juice, as the raw pineapple will not gel due to the enzymes present.
Published in Health & Healing Wisdom
Summer 2006 | Volume 30 Number 2
Copyright © 2006 Price-Pottenger Nutrition Foundation, Inc.®
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