Mango Salsa Juice – Recipe Of The Week
By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
Bold, fresh flavors with a kick make this juice a perfect pick me up anytime of day.
The jalapeno peppers have potent phytonutrients including capsaicin. Capsaicin offers anti inflammatory and pain relieving actions that can alleviate swelling and pain from conditions like arthritis, fibromyalgia or exercise induced muscle aches. Capsaicin is even being studied as a potential agent to combat chemotherapy side effects.
Capsaicin also helps encourage thermogenesis, or heat production in the body which means it may also boost metabolism. Studies show that people who eat spicy foods consume on average 10% less calories a day compared to those who abstain from the heat. Just a small portion of this juice is really satisfying and perfect for a lunch or dinner meal or afternoon snack.
Ingredients
- 1 mango
- 1/2 cucumber
- 1/4 yellow pepper (Australian capsicum)
- 1/2 Jalapeno pepper
- 2 green onions or scallions (Australian shallots)
- 1/4 cup cilantro (Australian coriander)
- 1/2 lime
Directions
- Wash produce well
- Remove mango skins (you can choose to leave these on- if so buy organic and scrub well). Cut mango flesh away from the flat, wooden pit, called the endocarp, to fit into juicer chute.
- To make the juice less spicy remove ribs and seeds from Jalapeño pepper.
- Juice ingredients.
- Serve and enjoy.
Servings: 1
Serving Size: 16 - 18 oz (500 ml)