Beauty from the Inside Out, “Spa-tini” Recipe from Chef Bill
Please DO try this at home! I would like to share the recipe for the special “Spa-tini” featured this month in our Wake Up Buttercup Pedicure at Glen Ivy Hot Springs in Corona.
I was raised by a carrot juicing, healthy, raw-eating Grandfather — healthiest person I ever knew — so the incredible benefits of carrots were well known to me at an early age. Wonderful for maintaining sharp eyesight, building strong bones and giving you a full head of hair (I must have had one carrot too few as a kid), but that is just the beginning!
Carrots are full of beta carotene, Vitamin A which accounts for their high levels of antioxidants, as well as Vitamin B and E. All of these help in fighting cancer and building up your immune system. The orange and pineapple juices fill in the spaces with Vitamin C, B6, Potassium, Thiamine, Manganese, and a multitude of other minerals which aid in more immune system strength, promoting cell growth and collagen for our muscles and tendons. To top it all off I’ve added in ginger, which is not only sumptuous, it has a host of benefits also. Best known as an aid for nausea and stomach discomfort, it is also an inflammatory and helps with circulation – great for those who suffer from arthritis.
With all the great nutritional benefits packed into this powerful spatini, I also forgot to mention that it tastes delicious too.
Enjoy!
-Chef Bill Wavrin
Carrot Pineapple Spatini
Yield: 6 – 6 ounce servings
Ingredients
6 carrots
1 ounce fresh ginger root
8 ounces pineapple juice
4 ounces orange juice
Method
Wash and juice carrots.
Blend the ginger with a portion of the juice and add. It must be well blended, as to break down all the fiber so if the fiber is too tough, strain.
Place all of the ingredients in a pitcher and serve alone or with ice.
Nutritional information, per 6 ounce serving:
96 calories, trace fat
30450 units Vitamin A
31 mg. Vitamin C
1 mg Vitamin B1 Thiamine
511 mg Potassium
45 mg Vitamin B9 Folacin
