Green Pepper and Carrot Juice

Why people make this juice

Nourilo was initially sceptical about green pepper juice — the smell seemed off-putting. Then a retired doctor friend mentioned he had been drinking one or two green peppers’ worth of juice every day after his post-retirement check-up revealed elevated blood pressure and cholesterol. After a period of regular drinking, both markers came back down noticeably. Nourilo tried it himself and found that, especially blended with carrot or apple, it is actually quite pleasant. He was interested to learn that green bell pepper contains roughly five times the vitamin C of a tomato and twice that of a lemon, plus vitamin P (bioflavonoids) which help maintain capillary elasticity — a key factor in circulation and blood pressure regulation.

Method

1. Remove the skin and seeds from the green bell pepper; cut into small pieces.
2. Peel the carrot; peel and core the apple if using; cut both into small pieces.
3. Place everything in a blender or juicer. Add a small splash of cool boiled water to help it blend smoothly.
4. Blend until smooth and drink immediately.
5. Drink 3 times per week.

Nourilo’s Tips

Raw green pepper juice preserves more nutrients than cooked. When making it in a blender, remove the seeds and skin first, cut into small pieces, add a piece of cucumber or half an apple and a little cool water, and blend — the flavour is quite good. Those with cold constitutions or sensitive stomachs can add 2–3 slices of fresh ginger to any vegetable juice to reduce its cooling effect. Pregnant women can also enjoy vegetable juices — just avoid papaya, which may stimulate uterine contractions.