Parsnips are not a vegetable I remember eating as a child. In fact, I first ate them when I made veggie crisps from them (super delicious!).
I came across them the other day again as I was searching for ingredients for my new juice recipes. I have to say I was blown away by how delicious these are in a veggie juice! Mila even loves the juice made from them – and to be honest, this is the only way I will get parsnips into her!
Besides their creamy, warming flavour which is a great reason on its own to use parsnips in a juice, they are a rich source of folate, potassium and vitamin C.
*This recipe is not in my cookbook ‘Mila’s Meals: The Beginning & The Basics’.
Need a Juicer?
I use an Oscar Juicer which I love. But they don’t seem to be available in South Africa at the moment. I would recommend this DNA slow juicer instead.
TIP: Always go for a masticating juicer as they preserve nutrients better than a centrifugal juicer.
Features of the DNA Slow Juicer:
- Cold press juicer
- Ideal for leafy greens & stringy vegetables
- Able to juice whole fruits and vegetables
- Features a 75mm extra large smart feed chute
- Boasts a 1.5L capacity & 2 speed settings
- Features an anti-drip system
- Minimes heat build-up & oxidation
- Extracts maximum nutrients, vitamins & taste
- 2-year warranty on the appliance
- 1-year warranty accessories
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Juicing Tips
Use a Masticating Juicer
Masticating or ‘Slow’ Juicers crush or ‘chew’ the fruit or veggies at a slow and steady rate, pressing the juice and nutrients out. The juice trickles into one compartment, while a rotating grinder pushes the ‘cud’ out the other end into another compartment.
Buy Organic
When making juices try buy organic fruits and vegetables. If these are unavailable, use one of the fruit & veggie washes mentioned at the bottom of this post. You may also want to peel the fruits and veggies if they are not organic.
Parsnapple Juice Recipe
Equipment
- Juicer
Ingredients
- 3 parsnips top & tailed
- 2 small pears cut into pieces
- 1 Granny Smith apple cut into pieces
- 1 Lime peeled
- 1 slice Ginger 2 x 2 cm slice, optional
Instructions
- Wash all fruits and veggies thoroughly.
- Cut to size (to fit in your juicer).
- Add through juicer.
- Serve and enjoy!
Notes
Ingredient & Nutrient Glossary
Parsnips are a great source of fiber, vitamin C, vitamin K, and folate, as well as other important micronutrients.
Being high in antioxidants they may prevent oxidative stress and chronic conditions like cancer, diabetes, and heart disease.
Limes are an excellent source of vitamin C and a good source of folate. (Vitamin C is vital to the function of a strong immune system.)
In addition to the antioxidant qualities due to the vitamin C, limes contain unique flavonoid compounds that also have antioxidant and anti-cancer properties.
Ginger is a good source of vitamin C, magnesium, potassium, copper and manganese.
It is well known as a remedy for headaches, menstrual cramps, motion sickness, nausea, indigestion, wind, colic, irritable bowel, loss of appetite, chills, cold, flu, bronchitis, poor circulation and heartburn. Ginger tea is a useful remedy for morning sickness. It boosts the immune system and protects against bacteria and fungi.
Apples are an excellent source of phytonutrients (that function as antioxidants), vitamin C, insoluble and soluble fibre (namely pectin) and boron.
Apples have antioxidant and anti-cancer properties and are able to regulate blood sugar.
Pears are a very good source of dietary fibre (both soluble and insoluble) and a good source of copper, vitamins C and K1.
Pears have antioxidant as well as anti-inflammatory benefits and assist with decreasing the risk of Type 2 diabetes, cholesterol related heart disease and certain cancers.
Like this ingredient & nutrient information?
Find even more detailed info in my #notjustacookbook cookbook!
The Mila's Meals Ingredient Glossary
Fruit & Veggie Washes:
- Soak fruits or veggies in a basin of water with a tablespoon of bicarb (baking soda) for 10 – 20 minutes, then add a tablespoon of vinegar to the water to rinse them.
- Spray fruit or vegetables with vinegar and then with 3% (10 volume) hydrogen peroxide, or vice versa (keep these in separate spray bottles, peroxide in a dark or opaque bottle away from sunlight). Then rinse or wipe clean.
- Or, soak in a basin of cold water with a tablespoon each of salt and lemon juice for five minutes, then rinse.
Any of these will get rid of pesticide residues and waxy coatings, as well as salmonella and bacteria. They will also freshen up tired veggies.
I tend to put leave my fruits and veggies to soak while I am either in the shower or doing other chores before breakfast and dinner.
A NOTE ABOUT HYDROGEN PEROXIDE
- Avoid coming into direct contact with hydrogen peroxide since it will burn your skin. If you come into contact with it, immediately flush the affected area with water.
- It should be stored away from sunlight in a dark air-tight container.
- For more information on Hydrogen Peroxide, please visit the Spotless Living website.
Mila’s Meals Reviews
