Peruvian Fresh Fruit Juice Bar and Special Smoothie (A Crazy Combination!) : An Exclusive Renegade Health Article by Dr. J.E. Williams

Friday Nov 25 | BY |
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fresh-juice-market-cusco-peru
Visit any of the Quechua women at the San Pedro central market and have them make you the ‘Especial.’ Sit and relax, strike up a conversation, and enjoy!

Resident Medical Authority: J. E. Williams, OMD, FAAIM

When in Cusco, my morning routine includes heading to the San Pedro central market, where I start with a huge glass of fresh juice then follow with a cup of fresh roasted coffee, dripped slowly without a filter.

If you go, get there early; by 7:00 a.m. the merchandise at the market is already half sold out. To find the fresh juice, head into the main entrance – past the first couple of rows of clothing sellers, then go down the wide central aisle to the fresh juice area, on your left. Smiling Quechua women will wave at you with the daily newspaper: “Sit here, senior.” Take your pick; choose your favorite juicer. And, don’t worry – they are all good… and all of the ingredients are perfectly fresh.

The choices of fruits and vegetables, cactus fruits called “tunas,” and aloe vera are endless. Orange, yellow, red, greens, and purple colors shout antioxidants. Raw, organic honey; fruit nectars; yacon syrup, and algarrobina (carob extract) sweeten the mixtures, providing energy. The fragrances of bananas, papayas, pineapples, guavas, and mandarin oranges are so thick in the air that you want to sit and inhale the Earth’s goodness, breathing deeply down to your liver.

My favorite juice is the “Especial.” A blend of a little bit of everything, the special is a meal in itself. For 12 Peruvian Soles (about $4.00 US), you get a blender full of the original power drink. That’s six full-sized glasses, enough for two hungry people, or a taste for a group.

Once you have your juice, make yourself comfortable on one of the white wooden stools, look over the newspaper, strike up a conversation with the juice woman, and enjoy. Here’s a recipe for you to try at home, or you can make your own variation… Delicious on a cold morning!

Cusco Especial

  • 2 oz fresh carrot juice
  • 2 oz fresh orange juice
  • 1 cup fresh papaya
  • ¼ cup fresh, clear aloe vera gel
  • ¼ cup fresh nopale cactus
  • 1 whole organic banana
  • 1 tbsp raw, organic honey
  • 1 heaping tbsp maca
  • ½ tbsp organic algarrobina extract
  • ½ tbsp yacon syrup
  • ¼ tbsp raw, organic bee pollen
  • 1 black malt Cusqueno beer (optional)
  • ¼ cup fresh, whole, organic cream (or condensed milk)

Blend all ingredients for a few minutes until thoroughly liquefied, then strain and drink. Enjoy!

Kev’s Note: I have tried the Especial with Dr. Williams and Sebastian while in Peru. It was actually incredibly tasty, though I wouldn’t drink it regularly, LOL!

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J. E. WILLIAMS, OMD, FAAIM

Dr. Williams is a pioneer in integrative and functional medicine, the author of six books, and a practicing clinician with over 100,000 patient visits. His areas of interest include longevity and viral immunity. Formerly from San Diego, he now resides in Sarasota, Florida and practices at the Florida Integrative Medical Center. He teaches at NOVA Southeastern University and Emperor’s College of Oriental Medicine.

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6 COMMENTS ON THIS POST

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  1. James says:

    I feel healthier just reading about it.

  2. Paula says:

    Why strain the fiber out? Thought it was a smoothie, not a juice, which could be made in a juicer. Have a blessed day!

  3. Nanci J. Kersch, OMD says:

    I never heard of the yacon syrup, what is its’ So. FL equivalent?

  4. LynnCS says:

    Interesting. Too much for me, but for those who can have the dairy and beer, it could be a party in a glass. Say, Annmarie. I have had so much trouble getting a good almond yogurt that I decided to review you video on it. You are the only one I have seen that strains the blended almonds and also recognizes the separating problem that I have had. My almonds were already soaked, so I went for it. I had about 2 1/2 C. of nuts, so used abt 5 C. of water. That’s only double, so we’ll see. I strained it through a bag with a bigger mesh, so it has some very small pulp which I don’t mind, but since most videos never showed straining it, I left the pulp in before and that is just not good. Before I could make the yogurt, I tasted it and it was sooo good that I wanted to make a smoothie with some. I started and shifted gears by putting about a c. of the milk in the vitamix and some frozen mangoes and berries. No sweetener. It was the best frozen desert/ice cream sub I have ever had. Ever. That right there will save me from breaking down and buy anything like ice cream ever again. You inspired me. I have set out 2 jars partly filled with the remaining milk, with one cap of probiotic added, for yogurt. I went to your store to buy the starter and the yogurt maker, but it was out of stock. Do you know when they will be in again? I just set them out on the counter with a tea towel over them. I will see how they do by morning and if needed I will move them to a warmer location. thank you for showing how you handle the separation problem. I will let you know how it turns out. Can’t wait. Something new. Have to be careful to not get too hooked on so much fatty nut products, but anything is better (IMO) than dairy. Love to you both, Lynn

  5. Kym Hutcheon says:

    Really enjoyed this little slice of life. That’s some block rocking juice, particularly when chased with a fresh-brewed coffee!

  6. maca says:

    Makes me wish I was there. Maybe I will visit soon.

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