One quarter of a medium Jicama, peeled and cut into quarters (this made around 9 oz of pure jicama juice for me)

2 medium beets, peeled and cut into quarters or halves according what fits in your Juicer)

16 stems of fresh, washed, parsley

Jicama makes a great creamy and froathy juice that tastes similar to beet juice. Jicama has more sweetness, no “earthy” taste to it and is typically used as a potato replacement in raw recipes because it has a neutral taste that is easy to manipulate into other flavors.

I like adding jicama and beet together because they are both root vegetables, they taste similar, it makes tons of juice and the appearance is stunning. To see a juice look and taste so creamy without needing to put nuts or fruit in the juice is satisfying. Keeping juices simple may also feel so satisfying because it is easier for the stomach to digest everything, and use the energy instantly.

Parsley does not get enough hype, it’s used as a garnish frequently at restaurants and is usually left there too. I guess the best way I can describe parsley is it is; fresh, watery, and slightly has a celery taste to it. Parsley is high in vitamins K, C and A in addition to iron and folate.

It also…
Is great for getting rid of and preventing kidney stones (tea form)
Is ideal for heart health
A rich source of anti-oxidants
It has volatile oils that inhibit tumor formations
And flavanoids which help prevent damage to the cells!

I added the parsley to interweave the earthy sweet flavors in the beet in jicama with something fresh, grassy and peppery. If you are not crazy about the idea of using beets in this, carrots also taste wonderful in this mix.

If you are trying to kick your latte addiction, substituting for this juice might help you out! Thank you for taking the time to stop by my site and read my blabbing. Have a wonderful Sunday, eat something delicious that makes you feel alive, much love and raw power 😉

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