A beet-iful beginning.

happynewyear-poster

Thank you dear readers for joining me on this journey of  food and mood storytelling.

2014 has come in with a bang and a big dose of brrrrrrrrr! I love the winter but roasting root vegetables every day can weigh on Northern folk. Thinking back to warmer times, I am reminded that my juicer broke in the middle of the summer. This was a blow to my daily routine, but I made it work by incorporating more roughage and increasing my patronage to local juice bars. For years and years I have been an advocate for green smoothies, but juice is a great way to deliver nutrients to your blood stream in a hurry. Graced with a digestive auto-immune disease, juice provides my body with a much needed break.

I am sure that most of you are in the middle of crafting or revising your intentions or resolutions for the year.  And without further ado I will leave you with some food for thought. Our digestive systems work constantly and tirelessly to keep us going. Perhaps we can give it a hand every now and again with a veggie heavy juice fix! Stop riding the coattails of regret over your recent over-indulgence on New Year’s Eve and make this juice.

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Beets, cabbage, ginger are all anti-inflammatory powerhouses – and we need them more than ever before. Cold and flu season is upon us. Notably,  raw beets have a lot to offer the discerning health focused party animal. Beets are plentiful in benatine, one of the best liver detoxifiers out there, helping the liver clean out all the remaining champagne bubbles.

Beet-iful beginnings juice

1 medium sized golden beet, skin removed

1/2 cup of shredded red cabbage

1 navel orange, juiced or segmented

half of a large lemon juiced

3 tablespoons of goji berries

1-2 inch slice of ginger

1/2 cup of cold, filtered water

2 tsp maca

1 tsp tumeric (optional)

No juicer? No problem!

Throw items into a blender and liquify for one minute.  Run through a small sieve or a nut bag, pushing liquid through into your glass or jar of choice.

Save pulp and run through a second time with an additional 1/2 cup of water or reserve for veggie soup stock.

Serves 1.

Enjoy!

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5 thoughts on “A beet-iful beginning.

    • Thanks for the visit! Do let me know how you like the juice recipe. Looks like you are compiling some great information over at your blog. I look forward to reading more.

    • It’s such a nice way to incorporate some of the beautiful citrus kicking around in the winter. Please let me know if you end up making it. I would love feedback.

      Also, I would recommend adding in a teaspoon of liquid coconut oil into your juice if you choose to add in turmeric. Turmeric is best assimilated into the blood stream when accompanied by fat!

    • Renee, sorry for the delay! Adding in a bit of coconut oil, ghee or almond oil is a great way to ensure you get the full benefits of turmeric. The fat helps carry it into our blood streams for extra healing.
      Happy juicing! xo

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