Receta Beet, Carrot, Apple & Ginger Juice
I have been dancing my arse off lately, which is a good thing, but keeping my body fueled and energized can be a challenge, especially when I’m in a hurry.
When I feel the need to replenish and restore, either do to over-indulgence or over-exertion, I turn to juicing. Green juice made from kale is my juice of choice, but sometimes it’s good to mix it up a bit too. Today, in an attempt to rid my fridge of pounds of produce before my next produce box arrived, I decided to make beet juice.
Beet juice, beet juice, beet juice! Am I just aging myself here?
Instead of summoning a freaky little dude, beet juice summons health in your body, reducing blood pressure, building red blood cells, fighting cancer, dissolving stones in the kidneys, liver and bladder, and lowering cholesterol. As a bonus, it tastes surprisingly good, especially when mixed with a little apple, carrot and ginger juices.
Beets are kind of ugly, brownish red orbs, with long root ends that resemble a rat’s tale. But inside, they are the most gorgeous shade of magenta. Something that intensely colorful has got to be good for us, right?
Recipes abound all over the inter-webs. Below is what I did this afternoon…juicer required.
Beet, Carrot, Apple & Ginger Juice
This intensely colored juice has many reputed health benefits, including lowering cholesterol, building blood, and boosting athletic performance. Not only that, it tastes fabulous too!
Ingredients
- 3 large beets, scrubbed, root end removed, and quartered
- 2 large apples, halved
- 5 large carrots, scrubbed
a large 1-inch hunk of ginger.
Instructions
Pass the beets, apples, carrots and ginger through a juice extractor according to manufacturers directions.
Remove the pulp from the pulp receptacle and pass it through the juicer again (you'd be surprised how much more juice can be extracted from it).
Serve immediately.
Notes
A juice extractor is necessary to make this juice
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