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While brussels sprouts, cauliflower, and sweet potatoes are not commonly used in traditional juice recipes due to their texture, they can be incorporated into a nutrient-packed elixir or smoothie. Brussels sprouts and cauliflower are high in vitamins C and K. Sweet potatoes provide fiber and nutrients. The November Giving Veggie Juice combines these earthy flavors with the sweetness of banana and the creaminess of almond milk. Chia seeds and flaxseeds add additional nutrients and a subtle nutty flavor.  Nutrient-Rich Veggie Elixir Ingredients: 1 cup cooked sweet potatoes, cooled 1 cup cauliflower florets, steamed 1 cup brussels sprouts, trimmed and blanched 1 banana (optional, for sweetness and creaminess) 1 cup almond milk or any preferred plant-based milk 1 tablespoon chia seeds 1 tablespoon flaxseeds 1 tablespoon honey or maple syrup (optional, for sweetness) 1/2 teaspoon ground cinnamon Ice cubes (optional) Instructions: Prepare the Ingredients: Cook and cool the sweet potatoes...

November Thankful Fruit Juice combines the sweetness of apples and pears with the tartness of cranberries, the unique flavor of persimmons, and the burst of freshness from pomegranate seeds. The lemon adds a citrusy kick, and the optional sweetener enhances the overall taste. Give thanks for this delicious, vibrant, colorful and nutrient-rich juice! Ingredients: 2 apples, cored and sliced 2 pears, cored and sliced 1/2 cup fresh or frozen cranberries 2 persimmons, peeled and chopped Seeds from 1 pomegranate 1 lemon, peeled 1-2 tablespoons honey or maple syrup (optional, depending on sweetness preference) 1 cup cold water Ice cubes (optional) Instructions: Prepare the Ingredients: Core and slice the apples and pears. If using fresh cranberries, rinse them. Peel and chop the persimmons. Cut the pomegranate and extract the seeds. Peel the lemon, ensuring to remove the bitter white pith. Juicing: In a blender, combine the sliced apples, sliced pears, cranberries, chopped persimmons, pomegra...