Beet + Carrot Juice: A Better Balance

>> Wednesday, February 5, 2014

A lot of our juicing experience so far has been dictated trial and error. We toss in what we have in the fridge and just hope it will taste good. Often, this method works out just fine. I mean, taste is definitely a huge part of juicing, but I guess we let the health benefits overshadow at times.

I've been trying to use less and less fruit in our juices, too. For example, I squeezed together this blend of some sweeter vegetables -- with only a couple fruits -- to make strides toward lower sugar, higher nutrient content.


(I added half a lemon, too, for some bright flavor.)

BEET + CARROT JUICE
  • 3 large carrots
  • 2 large beets
  • 2 Granny Smith apples
  • 1 inch (or so) ginger
  • 1/2 to whole lemon, with rind
  • Filtered water
//  HOW TO:

Wash all fruits and vegetables. Run all ingredients through your juicer. Then fill juice container to top with filtered water -- or to taste. The water in this recipe is to thin out the juice so it isn't quite as intense, better balanced. Mix (stir in the froth -- don't separate!) and serve immediately.

The magenta beets totally take over the color. No surprises there!


I'm hoping to write a recap of how we're approaching our juicing in the next week or so. We definitely aren't making it every day or even every week. The early weeks in January, we were excited and went a little overboard, but I think we're striking a better balance, especially where the budget is concerned!

Want more juice recipes?

I'd love to make an entirely veggie blend, any palatable suggestions?


And don't miss our 90 healthiest recipes of 2013! Lots of delicious, wholesome foods for breakfast, lunch, dinner, and beyond. Includes both vegan and vegetarian recipes to please the entire family -- even toddlers!




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