BEETROOT JUICE

Making juices and smoothies is a great way to incorporate more veggies into your diet. This juice combines the fiber and antioxidant benefits of beetroot with the anti-inflammatory properties of ginger and tumeric. Perfect for detoxification and giving your immune system a boost! We really recommend using a cold press juicer this means it doesn’t use any heat to remove the juice, leaving all the vital nutrients in tact. Always go heavier on the vegetables than the fruit, if you have a sweet tooth adding ingredients like mint, ginger, carrots and beets are a great place to start. You can also blend it with some coconut milk to make it creamy and sweeter. You will always need more base ingredients than you think. It’s quite nice to mix a batch with the basics in then add in ginger to taste. You can make more than you need and keep in the fridge for the next day too.

 
 
 
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INGREDIENTS

4 beetroots

ginger to taste

5 pieces of fresh turmeric

2 cucumbers

1 fennel bulb

5 sticks of celery

A large bag of spinach, kale or other leafy green of your choice

Use organic produce where possible, if you can’t find organic be sure to peel off the outer layers. If organic just rinse and pop in the juicer.

 
 
 

INSTRUCTIONS

  1. Start by preparing the beetroot - rinse clean and add to your juicer. You may need to chop it up depending on your juicer size.

  2. Add cucumber to the juicer and do a quick mix of the ingredients.

  3. Cut up your fennel and celery and add these to the juicer along with your greens of choice.

  4. Give every a mix in the juicer. You can alter the consistency by adding water if it is thicker than you like it.

  5. Add the ginger and turmeric.

  6. Adjust the flavours to your liking.