I love summer because there are so many vegetables and fruits we can eat. What I don’t love that summer slip away so quickly and there are no more fresh strawberries, raspberries, blackberries, cherries, peaches, apricots and watermelons.
Going back to make our breakfast juices from apples, oranges, bananas, lemons and mandarins again, is not very tempting. That’s why I always try to add something new, something green to our juices to make them a bit more exciting. The health benefits of juicing are really great. The body can quickly absorb larger amounts of nutrients from juices than from solid foods because the process of digestion that is necessary when you eat whole foods is bypassed. Raw fruits and vegetables contain many substances that enhance health, and juicing benefits the body by providing the most concentrated and readily absorbed source of these substances.
Another one of the major health benefits of juicing is that it is an easy way to get beneficial enzymes, which are primarily found in raw foods, into the body. Enzymes in fresh fruits and vegetables have the vital role of converting food into body tissue and energy.
Cooling Cinnamon Sour Cherry Juice
Ingredients
– 400 g sour cherries, pitted
– 20-30 ml cold water
– 1 teaspoon cinnamon
– 1 teaspoon honey
– ice cube
Method
Place all ingredients in a blender and process until smooth. If you find it too thick, add more water. Pour into prepared glasses, add some ice cubes and drink your liquid breakfast!
