A process of preparing a fresh unpasteurized juice product combining cooked and raw produce to maximize bio-availability of nutrients. The juice product is prepared by pre-treating ingredients, including a fruit and herbs, by keeping them at a temperature between 41 F and 45 F until the ingredients are ready to be juiced. The ingredients are then crushed in a cold-press juicer to extract pulp without losing its nutrients. The pulp is then allowed to sit for a predetermined period of time to enable mixing of the nutrients to form new compounds that work synergistically for healing and boosting immunity. The process further includes filtering the pulp. Sour produce is added as a preservative to increase the shelf life of the juice.
