Broccoli is now a standard food in the produce aisle. But did you know that prior to the 1920s, it was barely known in the U.S. outside of Italian immigrant communities? This fantastic looking vegetable, with its 45% protein content, has certainly made an impact on diets worldwide. Bell peppers, in contrast, made the opposite trip, spreading from the Americas to play a major part in cuisines around the world.
Juicing is so good for you
In light of the strong scientific and anecdotal evidence of broccoli containing serious anti-cancer compounds, broccoli is one veggie you should make a regular part of your juicing routine. And bell peppers are also extremely high in anti-oxidant vitamin C and many other compounds. While the former is very green and cabbage-y tasting, the latter is sweet with a touch of acidity.
So why not mix the two together? A marriage of sweet and bitter made to last. For the Pepperoccoli, we’ve also added carrots and apples for extra anti-oxidants and sweetness. You can adjust amounts to your own taste. You might enjoy broccoli and pepper straight up together. To borrow language from Scotch drinkers, that would be a “neat” Pepperoccoli.
- 1 red bell pepper, stem and most seeds pulled out
- 3 broccoli florets with stems
- 4 carrots
- 3 small apples
Process all ingredients through juicer. Serve and enjoy.