Kidney Blood Cleansing Juice

Kidney Blood Cleansing Juice - bioenergetic cooking recipe.

BIOENERGETIC COOKING WITH KIMBERLY KNOX

We are starting the year doing a final release of the old to build in new areas, so it is important to reclaim vibrant health. The strong eclipse that starts the year may bring some surprises and represents starting new responsibilities and new directions that help us build solid foundations.

The winter seasonal shift started on December 21st with the annual winter solstice, and will last through the spring. The kidneys are the yin winter organ and it is the season to nourish and recharge Kidney Qi with increased sleep, blood building nutrients, and slow-cooked warming meals. It is the best time of the year to build nutritional and energy reserves. Traditional Chinese Medicine (TCM) refers to these reserves as Jing, or life force essence.

This month’s recipe is from our Energetic Integrator 6 recipe collection for the kidneys. This kidney cleansing fresh pressed juice is timely to clean up and restore energy as we are coming out of the holiday season with more stress and inflammatory foods. Straight celery is also perfect this time of year.

The celery, parsley, and citrus are natural detoxifiers for the kidneys and liver. This highly bioavailable dense nutrient juice is an excellent blood builder. Plant compounds in both parsley and celery make them natural diuretics but still provide a high level of antioxidants and electrolytes for energy.

Kidney Blood Cleansing Fresh Pressed Juice

Prep Time: 15 minutes
Serves: 2

Equipment: a slow pressed, masticating juicer is preferred for highest nutrient content.

Ingredients:

  • 1 Bunch of Organic Celery with Leaves
  • 2 Organic Cucumbers
  • 1 Bunch of Fresh Parsley (2 handfuls)
  • 1 Large Chunk of Fresh Ginger Root (1” or more)
  • 2 Organic Lemons
  • 2 Organic Limes

Preparation:

  1. Rinse the celery, cucumbers, and parsley in fresh filtered water. Trim off the ends and cut into manageable sizes to fit into your juicer hopper.
  2. Cut the bottoms off the organic lemons and limes, and quarter -- if they are not organic you must cut off the peels with knife or juice them in hand juicer and add to juice after.
  3. Put all the ingredients through the juicer. (NOTE: a slow pressed or cold pressed masticating juicer is best option for high nutrient value and performance on greens, like parsley in this juice.)
  4. Pour the juice into a jar or a couple of tightly covered jars and place in the refrigerator. Serve chilled. A slow pressed juice will last 2-3 days, as long as kept tightly covered and refrigerated.
  5. Juices should be consumed on an empty stomach at least ½ hour before a meal for maximum absorption.

Bon Appétit!
Your Juneva Health Team

 

For more recipes, head over to inthekitchenwithkk.com.

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