Juicing fresh, organic seasonal fruits and vegetables provides an excellent source of nutrients. Get into the festive spirit with this non-alcoholic mulled wine that tastes delicious and is also good for you! It contains an abundance of minerals, vitamins and antioxidants that boost energy, prevent cell damage and support the body against disease.
- 250 ml fresh pomegranate juice
- 250 ml fresh cranberry juice
- 100 ml fresh apple juice
- 250 ml fresh orange juice
- 2 cm piece of ginger root sliced
- 3 cinnamon sicks
- 1 tsp whole cloves
- 2 star anise
- 2 cardamom pods
- 1 pear sliced
- 10 blackberries
- Cranberries, rosemary, cinnamon sticks, orange slices
Add the pomegranate, cranberry, apple and orange juice into a large saucepan and gently warm through on a low heat for a couple of minutes.
Then add the ginger, cinnamon, cloves, stair anise, cardamom pods and slices of orange, pear and blackberries. Bring to a very low simmer, stir, add a lid and turn the heat down to very low and heat through for 30 minutes.
Strain using a fine sieve. Discard the spices but keep the orange slices to garnish.
Serve warm, pour into mugs and top with chosen garnishes.
Source: Ylenia Margareci, Vegan Natural Chef Student
On the Natural and Vegan Chef diploma courses at CNM there is an entire lecture dedicated to learning about making therapeutic juices and drinks to support different disease states.