8 Powerful Anti-Inflammatory Juice Recipes
A comprehensive collection of 8 scientifically-backed anti-inflammatory juice recipes featuring ingredients like turmeric, ginger, leafy greens, berries, and tropical fruits. Each recipe targets specific health benefits from joint pain relief to cardiovascular support, immune boosting, and digestive health.
Equipment
- Juicer (centrifugal or masticating preferred)
- Alternative: High-powered blender + fine mesh strainer
- Sharp knife and cutting board
- Vegetable peeler
- Measuring cups
- Glass storage containers
Ingredients
Recipe 1: Energizing Green Anti-Inflammatory Juice
- 4 celery stalks washed
- 2 collard green leaves washed
- 1 handful fresh parsley washed
- 1 green apple washed and cored
Recipe 2: Golden Anti-Inflammatory Turmeric Shot
- 2- inch piece fresh turmeric root washed
- 1- inch piece fresh ginger root washed
- 1/2 fresh lemon peeled
- 1 pinch black pepper
Recipe 3: Tropical Pineapple Ginger Juice
- 1 cup fresh pineapple chunks peeled and cored
- 1- inch piece fresh ginger root washed
- 1/2 green apple washed and cored
Recipe 4: Antioxidant-Rich Beetroot Juice
- 2 medium fresh beets scrubbed clean
- 2 large carrots washed and peeled
- 1 green apple washed and cored
Recipe 5: Antioxidant Berry Juice
- 1/2 cup fresh blueberries washed
- 1/2 cup fresh raspberries washed
- 1/2 cup fresh strawberries hulled and washed
- 1 green apple washed and cored
Recipe 6: Hydrating Cucumber Mint Juice
- 1 large cucumber washed
- 1 lime peeled
- 1 handful fresh mint leaves washed
Recipe 7: Vitamin A Carrot Orange Ginger Juice
- 4 large carrots peeled and washed
- 1 large orange peeled
- 1- inch piece fresh ginger root washed
Recipe 8: Lycopene-Rich Watermelon Basil Juice
- 2 cups fresh watermelon chunks seeded
- 1/2 lime peeled
- 6-8 fresh basil leaves washed
Instructions
Preparation Steps:
- Wash and Prep: Thoroughly wash all produce under cold running water
- Peel and Core: Remove peels where indicated, core apples, remove seeds
- Size for Juicer: Cut larger ingredients into pieces that fit your juicer
- Juice in Order: Process ingredients according to individual recipe specifications
- Stir and Serve: Mix well and serve immediately for maximum nutrient retention
Specific Instructions by Recipe:
- Recipe 1 - Green Juice: Juice celery → collard greens → parsley → apple
- Recipe 2 - Turmeric Shot: Juice turmeric → ginger → lemon, add black pepper, stir
- Recipe 3 - Pineapple Ginger: Juice pineapple → ginger → apple
- Recipe 4 - Beet Juice: Juice beets → carrots → apple, stir well
- Recipe 5 - Berry Juice: Juice berries slowly → apple last, strain if desired
- Recipe 6 - Cucumber Mint: Juice cucumber → lime, stir in mint leaves
- Recipe 7 - Carrot Orange: Juice carrots → orange → ginger
- Recipe 8 - Watermelon: Juice watermelon → lime, stir in basil leaves
- Serving Size: 1 cup (8 oz) per serving for recipes 1,3,4,5,6,7,8 | 1 oz shot for recipe 2
Notes
Storage Guidelines:
- Best: Consume immediately within 30 minutes of juicing
- Good: Refrigerate in airtight glass container up to 24 hours
- Extended: Freeze in ice cube trays up to 5 days
Health Tips:
- Follow 80/20 rule: 80% vegetables, 20% fruit for blood sugar control
- Start with smaller portions if new to juicing
- Drink on empty stomach for best absorption
- Choose organic produce when possible
Ingredient Substitutions:
- Pineapple allergy: Use mango or orange
- Apple alternative: Use pear or additional berries
- Citrus sensitivity: Reduce lemon/lime amounts
- Ginger too strong: Start with smaller pieces
Special Considerations:
- Diabetics: Focus on vegetable-heavy recipes (1, 6, 7)
- Kidney issues: Limit high-oxalate ingredients like spinach
- Blood thinners: Consult doctor before consuming large amounts of leafy greens