Quest’s Vegetable Juice

Feb 18, 2018 | Recipes

Freshly made vegetable juices are an excellent addition to every diet and can work wonders for people with low energy levels, who are feeling unwell or recovering from illness. We believe this recipe is one of the best there is.

Vegetable juices provide a fantastic array of vital vitamins, enzymes, antioxidants, minerals and trace elements. Our bodies can quickly absorb the nutrients which accelerates their cleansing potential. Juices should always be freshly prepared and drunk immediately as storing them allows vital enzymes, antioxidants and vitamins to oxidise. Vegetables don’t need to be peeled, though washing them is essential.

Carrots are rich in beta-carotene and beetroot stimulates liver function and is a powerful blood cleanser and builder. You might like to add a small knob of ginger, a clove of garlic or a whole lime to this recipe. The quantity the recipe will make depends on the juiciness and size of the carrots. The proportions of this juice should be around 85% carrot juice, 10% beetroot juice and 5% green juice. Some people have difficulty with the beetroot and it’s advisable not to go above 10% unless you really enjoy it.

In Petrea’s experience, this juice can help people to remain as healthy as possible whilst undergoing chemotherapy. It seems to minimise the side-effects. Petrea usually recommends 3x250ml glasses per day but it depends a little on the individual’s health and ability to prepare them. For anyone about to undergo surgery or chemotherapy, 3 glasses per day in the preceding week will nourish you well in preparation.

Tip: To help digestion, it’s best to drink juices at least 15 minutes before a meal or 1 1/2 hours after. This allows the food in your stomach to mix effectively with gastric enzymes and hydrochloric acid rather than be diluted with juice or water.


  • 4 carrots, scrubbed, 1 1/2 cm cut off the top
  • 1 small beetroot, scrubbed, topped and tailed
  • 1 stick celery or 1 large spinach leaf or dark green lettuce leaf or 1/2 cup parsley leaves

Chop the carrots and beetroot into pieces suitable to go through a juicer. Put the green vegetable through before the beetroot and carrot. If using parsley, wrap in a lettuce leaf to push through the juicer. Drink within 5 minutes to maximise the nutritional benefits. Makes 1 glass.

We serve many different delicious and healthy juices on our wellbeing programs at the Quest for Life Centre.

Recipe from Food for Life by Petrea King

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