Get ready to explore a collection of belly fat burning juice recipes that will not only help you reach your wellness goals but also delight your senses with bursts of flavor and vitality. Whether you’re a seasoned juicer or a newbie to the world of liquid nutrition, these recipes are bound to invigorate your journey towards a healthier, happier you. So, without further ado, let’s dive into the wonderful world of juicing and discover the magic of wholesome ingredients blended to perfection!

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Belly Fat Burning Juice Recipes

Cranberry Juice

Ingredients:

• 230g/8 oz. cranberries
• 1cm / ½ inch piece fresh ginger, washed and peeled
• 4 apples, thoroughly washed and quartered
• 2 beetroots (medium size), thoroughly washed and halved
• Crushed ice (optional)
• Chilled water, to taste

Preparation Method:

1. Feed the beetroot halves through a juicer, followed by the cranberries, ginger, and apples. Extract the juice.
2. Put a small handful of crushed ice, if using, into four tall glasses and divide the juices between them.
3. Top up the glasses with chilled water to taste and serve the juice immediately.

Blueberry Juice

Ingredients:

• 4 pears, washed and halved
• 345g/12 oz. blueberries, washed
• 175g/6 oz. Greek yogurt
• 20 g / ¾ wheat germ (If you are gluten intolerant, skip it)
• Crushed ice (optional)
• 175 ml /6 FL oz. chilled water

Preparation Method:

1. Feed the pear halves through a juicer followed by the blueberries. Pour the juice extracted into a blender or food processor.
2. Add the yogurt, wheat germ, and chilled water into the blender and blend until smooth.
3. Add a small handful of crushed ice, if using, and blend again until smooth. Pour into a glass and serve immediately.

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Ginger Grape Juice

Ingredients:

• 2 Pears, washed and halved
• 2 oranges, washed, halved, and juice removed
• 4 bunches of grapes, stems removed and washed
• 4 cubes crystallized ginger

Preparation Method:

1. Feed the pear halves through the juicer, followed by the grapes.
2. Add the orange juice and the crystallized ginger into a blender and blend until smooth.
3. Pour the juice into a glass and serve immediately.

Beetroot Plum Juice

Ingredients:

• 2 Beetroots, washed and halved
• 25g/1 oz. linseeds
• 4 plums, washed and stone removed
• 150g/5 oz. seedless red grapes washed
• 225 ml/8 oz. chilled water
• Ice cubes, to serve (optional)

Preparation Method:

1. Feed the beetroot halves through a juicer. Put the linseeds into a blender and whizz until finely ground.
2. Add the beetroot juice, plum quarters, grapes, and chilled water to the blender and blend until smooth.
3. Pour the juice into a glass, add some ice cubes, if using, and serve immediately.

Celery and Orange Juice

Ingredients:

• 3 Oranges zest and a little pith removed
• 1 carrot washed and halved
• 2 tomatoes washed and roughly chopped
• 125ml/4 fl. chilled water
• 1 small green chili, washed and halved
• 2 celery sticks washed and thickly sliced
• 2 tsp. hemp seed oil

Preparation Method:

1. Cut 2 of the oranges in half and feed them through a juicer with the carrot halves. Pour the juice into a blender.
2. Roughly chop and deseed the remaining orange, then put it into the blender with the chopped tomatoes and the chilled water and blend until smooth.
3. Add the chili and the celery sticks and blend again until smooth. Pour the juice into a glass, add the hemp seed oil and stir to combine, then serve immediately.

Beetroot and Carrot Juice

Ingredients:

• 2 beetroots, washed and halved
• 2 large carrots, thoroughly washed and halved
• 5 cm /2 inch piece cucumber, washed and cut into 2 halves
• 2 red-skinned apples, washed and halved
• 25g/1oz walnut pieces, finely ground
• Crushed ice (optional)

Preparation Method:

1. Cut two wafer-thin slices off one of the beetroot halves and reserve to garnish.
2. Feed the beetroot and carrot halves through a juicer, followed by the celery stick halves, the cucumber, and the apple halves. Stir in the walnut pieces.
3. Put a small handful of crushed ice into the glass, then pour the juice over the ice.
4. Thread the reserved beetroot slices through a cocktail stick, lay this on top of the glass, and serve immediately.

Fennel Bulb with Red Cabbage Juice

Ingredients:

• 1 fennel bulb, roughly chopped
• ½ head of red cabbage, washed and roughly chopped
• 300 g /11 oz. grapes, washed
• 6 cardamom pods
• Chilled water, to taste.

Preparation Method:

1. Feed the chopped cabbage, grapes, and chopped fennel through a juicer.
2. Roughly crush the cardamom pods in a mortar with a pestle and discard the pods, then finely crush the black seeds and stir them into the juice. Top up with water to taste.
3. Serve the juice in glasses of your choice.

Carrot with Cinnamon Belly Fat Burning Juice

Ingredients:

• 4 carrots, washed and halved
• 8 tomatoes, roughly chopped
• 2 tbsp. lemon juice
• 50 g /2 oz. fresh flat-leaf parsley, washed
• 3 cm /1 ¼ fresh ginger, washed, peeled, and finely grated
• 250 ml /8

Conclusion: 10 Belly Fat Burning Juice Recipes

And there you have it, folks! A delightful array of belly fat-burning juice recipes to shake up your routine and infuse your days with a burst of freshness. Remember, juicing isn’t just about nourishing your body; it’s about embracing a lifestyle that celebrates health and vitality. So grab your favorite fruits and veggies, fire up that juicer, and let the juicing journey begin! Cheers to your health and happiness!