Day 26: 

Juice: Parsnapple

Parsnapple:
3 Apples
2 Parsnips
1 Pinch of Nutmeg


Yum! This is a perfect juice for the upcoming holidays! It seriously tastes like eggnog...well like the juice form of eggnog. It is smooth and creamy and the nutmeg gives it a little warmth.

The Parsnip. Pastinaca sativa.  Original to the Mediterranean and a relative of the carrot - could you tell? Parsnips, however, are known to be sweeter, especially when cooked. Fully matured parsnips have to be picked right after the first frost, so fall and winter is the season for parsnips.

Full of Vitamin C, many B-complex groups as well as vitamin K and vitamin E, Parsnips are also a great source of the mineral silicon, which promotes healthy bones. Parsnips are shown to help fight cancer by "nourishing the immune system, decrease inflammation in the body [anti-oxidants], and stimulate beneficial enzymes. They improve conditions of constipation and help to normalize high blood pressure." (Source)

Technical note for making this juice: You don't want to just sprinkle the nutmeg on top of the juice 'cause it'll get all caught up in the foam. Instead try either of these techniques: 

1. The book suggests: Pour some of the juice into a jar. Add nutmeg. Shake it up until fully mixed. Pour mix back into the juice. Stir. 
2. I did this: Juice an apple. Stop the juicer. Add nutmeg to the small amount of juice. Juice the rest of your ingredients. [See Pictures Below]

I just find the second easier and faster. Plus I don't have to wash a jar and my juicer.

Sweet and smooth, parsnips are a great juicing vegetable to have in your toolbox, especially once we get on to more vegetable juice, because it is always a great substitute for the carrot - trust me, you'll get sick of the carrot.