Autumnal red cabbage & pear juice

Red cabbage and pear juice? It's a clever and unctuous blend that offers a number of health benefits, thanks to the combination of nutrients contained in these two ingredients.

Super vitamin juice

Here are just some of the benefits

Antioxidants and anti-inflammatories : Red cabbage is known to be rich in anthocyanins, pigments that give it its violet colour and have antioxidant and anti-inflammatory properties. These compounds help fight free radicals, which can reduce the risk of chronic diseases such as heart disease and certain cancers.

Boosts the immune system : Red cabbage is an excellent source of vitamin C too, an essential nutrient for the immune system. Pears also contribute to vitamin C intake, boosting the body's natural defences.

Improved digestion : Both ingredients are rich in fibre. Pears are particularly beneficial for digestion due to their soluble fibre content, which helps regulate intestinal transit, while red cabbage contains insoluble fibre, which aids digestion and prevents constipation.

Heart health : Red cabbage contains nutrients such as anthocyanins and flavonoids, which can help reduce blood pressure and improve heart health. Pears are also good for the heart thanks to their soluble fibre, which helps reduce cholesterol.

Detoxifying effect : As well as antioxidants, red cabbage contains sulphur compounds that help detoxify the liver. This process helps the body eliminate toxins.

Hydration and vitality : Pears contain a large amount of water, which helps maintain hydration, while adding a natural sweetness to the juice.

Good to know

A juice made with red cabbage and pear combines antioxidant, anti-inflammatory, digestive and hydrating properties, while boosting the immune system and heart health.

Preparation

It couldn't be easier!

Soak the cabbage for around twenty minutes to loosen it, then put the cabbage and pear through the extractor.

The cabbage adds a touch of spice, while the pear adds a touch of creaminess... Delicious!

Kind thanks to Renaud Carpe for sharing this delicious recipe.

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