Feed your body real food and it will reward you with glowing health. I try to juice at least 5 times per week and part of my weekly regimen of juice includes a Beet juice, that is greened up with beet greens. At my local grocery store, I usually take home the ‘rainbow beet bunch’ which includes a red, a golden and a white beet along with those all important beet greens; still intact.
Here you can see how each of the beet greens belongs to a different colored beet, via the central stem line that runs up each leaf.
Beets are an absolute powerhouse of phytonutrients! Beets are part of the chenopod family, along with quinoa, swiss chard and spinach, and are an excellent source of iron. But it’s not just iron that beets provide, they are loaded with good stuff! Here’s what else is hiding in the humble beet: vitamins A, B1, B2, B3, B6, C, E and K, as well as ...
copper, potassium, manganese, phosphorus, protein, zinc, folate, and pantothenic acid.
Don’t toss the greens, juice ‘em! They’re loaded with calcium, magnesium, iron and a couple of carotenoids known as lutein and beta-carotene. By the way, lutein is key to eye health; specifically the retina.
Another key ingredient in this juice is Turmeric root, which is widely known for providing anti-inflammatory benefits through one of its components - curcumin, but it brings other benefits to your overall health such as: detoxification, cognitive function, blood sugar balance, and kidney function
This simple juice is loaded with nutrients and the flavor has a slight, citrusy tang. It tastes better than you might believe and it’s so good for you.
Here's what you'll need:
1/2 of a cucumber
1 beet plus greens
1 thumb-sized piece of turmeric root, peeled
After running everything through my juicer, I pour the juice into my blender and give it a few blasts just to froth the juice up and mix it well; especially if I want to add some nutritional extras such as a tablespoon of an Omega 3 oil.
*Soon after I return home from the market with my bunch of beets, I prep them for juicing. Snap off the greens and leave them whole. Prep a large bowl of water and submerge the greens, swish them around a bit and drain into a colander. Rinse the bowl, refill with fresh water and repeat the process a total of three times. Lay the clean, beet greens on paper towel to air dry for a bit. Store in the fridge in a container that has a layer of dry paper towel at the bottom. The greens will ‘keep’ for a few days.
Prep the beets by slicing the long, thin bit of root off the bottom of the beet, as well as the rough bit at the top of the beet. Using a vegetable scrubber, clean the beet and dry on paper towel. Store the cleaned beets in an airtight container, in the fridge.*
To your health!
Jun 23, 18 10:01 PM
If you’ve never tried your hand at a Thai recipe, I encourage you to consider giving this one a go.
May 28, 18 10:03 PM
This slightly exotic, main entree is most definitely a guest-worthy dish.
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The combination of diverse ingredients meld beautifully via the slow cook method, culminating in a surprisingly, delicious dish.
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