Veggie Power: 3 Juice Recipes to Fight Cold and Flu

By Michael T. Murray, ND

According to the latest CDC Flu Activity & Surveillance report, flu is widespread in 25 states so far this season. As for the common cold, the CDC estimates that more than one billion of us will suffer from it in 2014.

Raw fruit and vegetable juices are great immune system fortifiers, especially during an active infection with a cold or flu. This time of year, it’s critical to get plenty of rest, drink lots of water, and bolster the immune system with freshly made juices rich in vitamins, minerals, and important phytochemicals such as flavonoids, which are known to be powerful antiviral agents.

Here are three recipes to make in a juicer. Drink these when you feel a cold or flu coming on.


Immune Power Veggie

Rich in carotenes and the immune-enhancing benefits of garlic and ginger, this drink gives your immune system a real shot in the arm. If you can find Jerusalem artichokes, add them. They are high in the prebiotic fiber inulin, which provides additional health benefits, particularly for supporting infection-fighting bacteria in your gut.

2 garlic cloves

1/4-inch slice of ginger

Handful of parsley

3 carrots

1 apple, cut into wedges

1 cup of Jerusalem artichokes (optional)

Place the garlic and ginger in the center of the parsley, and feed into the juicer with the aid of a carrot. Alternate feeding the remaining carrots, apple, and Jerusalem artichokes (if using) into the juicer.


Immune Power Fruit

This drink is rich in many nutrients vital to the immune system, and it also abounds in flavonoids and other phyto­chemicals with demonstrated antiviral and antioxidant effects.

1 orange, peeled

1 cup strawberries

1/4 pineapple with skin, sliced

Juice the orange, followed by the strawber­ries and pineapple.


Immune Power Veggie Extreme

This formula is a great weapon against an active upper respiratory tract infection. The daikon radish really helps clear the sinuses and nasal passages.

2 cloves garlic

1/4 inch slice of ginger

Handful of parsley

3 carrots

1/2 daikon radish, cut into lengthwise pieces, or 4 radishes with leafy greens

Place the garlic and ginger in the center of the parsley, and feed into the juicer with the aid of a carrot. Juice the radish and the remaining carrots.


Michael T. Murray, ND, is a naturopathic physician regarded as one of the world’s top authorities on natural medicine. An educator, lecturer, researcher, and health food industry consultant, he is the author of more than 30 books, including his new book, The Complete Book of Juicing, Revised and Updated: Your Delicious Guide to Youthful Vitality. Learn more at