For many people, Spring heralds the onset of hayfever and sinusitis due to their sensitization to pollens and other allergens. This juice combines Pineapple (which contains the enzyme Bromelain which is anti-inflammatory and anti-allergy), Oranges and Limes (to provide vitamin C and bioflavonoids - more anti-allergy goodness) and Ginger (another anti-inflammatory). You might not have heard of the herb Perilla before, however you would all know its cousin - Mint! Perilla is an important addition during Spring as a powerful anti-allergy herb as it has anti-inflammatory and histamine inhibiting properties to help stop the dreaded hayfever!
- Pineapple - 1, skin removed, cored and cut for juicing
- Oranges - 1, peeled and quartered (keep some pith on)
- Limes - 2, halved and juiced
- Ginger - 3 cm, sliced
- Perilla - 1/4 cup, finely chopped
- Using your juicer, place the pineapple, orange and ginger through your juicer.
- When you have your juice, add in the lime juice and chopped Perilla.
- Serve immediately to prevent oxidation.
- Perilla, as part of the Mint family is pretty easy to grow so why not add some to your herb garden. Perilla leaf contains luteolin, which has shown to reduce the allergic response, tissue swelling and inflammation that commonly occurs in spring allergies. Perilla inhibits the release of histamine, thereby reducing the allergic response.
- Pineapple provides Bromelain, which is a proteolytic enzyme, often used as a meat tenderizer. Bromelain is often utilized for its anti-inflammatory benefits and it can help to break down food proteins that may be responsible for food sensitivities. Pineapple is also a great source of manganese and vitamin C.
- Ginger contains many beneficial compounds including shogaol, gingerols and zingerone. Research has shown a myriad of health benefits associated with Ginger including its ability to reduce inflammation, calm nausea, relieve pain and antibacterial effects.
- ***If you are allergic to Pineapple, substitute with another fruit.