Juice it baby – red beetroot juice with a kick
To juice or not to juice?
Last week we had a discussion going on at school (studying holistic nutrition at the moment) wether or not you should or should not juice. There is a downside to juicing your vegetables of course and that is the fact that you loose most of the fibers in the vegetables by juicing it. The advantage of juicing however is that due to the act of crushing the vegetables (if you use a slowjuicer) the cells of the plants are opened and you will get more micronutrients that would otherwise not be available. I love juice. If I drink a large glass of vegetable juice in the morning it leaves me full until lunch easily.
The trick to juicing is to not use too much fruit. You want 80% vegetables and just some fruit to ad flavor where needed. In this case I used a few leftover raspberries, a lemon and an apple as fruit in this drink. The rest is all vegetables.
I didn’t use the beets you see in this image for the juice though. Those are super fresh and I will be roasted those tomorrow, but I had still some other beets that needed to be used and were perfect in this juice. I also love making it from leftover vegetables. I tend to overbuy on fruits and vegetables, especially in spring. I get all excited when I see all the fresh new things and end up with a fridge that is filled to the brim. Juicing is the perfect way to get rid of some excess veggies without having to throw things away.
- 2 beets peeled and cut into smaller bits
- 1 red bell pepper
- 75 gr raspberries
- 150 gr spinach
- 1/2 cucumber
- 1 lemon peeled and white pith and seeds removed
- 1 apple cut into pieces and pits removed
- 200 gram carrots
I always like to peel my beetroots as otherwise I find the earthy taste too strong. Peeling takes that away but feel free to leave the peel on if you don’t mind the taste.
Make sure you start with the softer things like the raspberries and end with something that is hard like carrots or apple. That way the most juice will come out of the vegetables