Tuesday, May 5, 2015

Fresh Citrus Beet Juice

Arizona loves to do this thing where we skip right from 70-degree spring days into full-fledged 100+ degree summer days within about a week. Case in point, Thursday was a high of 101, and then Sunday night we had torrential downpour and now it's cold again. This usually means that people will be getting sick from the sudden surge in temperatures, and to combat any such option I have been juicing my little heart out. It's no secret that my new favorite place to go is the Uptown Farmer's Market here in Phoenix, grabbing as much fresh and local produce as I can to put into my morning juice. This weeks loot included red beets, carrots, oranges, lemons, mango, cucumber, and ginger. I added a fresh knob of turmeric for added antioxidants, and has been known to aid in curbing joint pain, tame heartburn and upset stomach, as well as protect the brain by repairing stem cells. And well, I'm no scientist, but those are enough reasons for me to add a bit to my morning routine! 

Fresh Citrus Beet Juice

  • 1 large red beet, stems removed and saved for another use (this salad)
  • 5 large carrots
  • 1 large cucumber
  • 1 large orange
  • 1 lemon
  • 1 mango
  • 1-inch knob of fresh ginger
  • 1-inch knob of fresh turmeric
Wash all of the produce and peel the orange, lemon, and mango of their rinds and seed the mango. Process the produce through your juicer in the order suggested. Serve immediately for best results, or keep in an airtight container in the fridge. Hint: the longer you wait to consume the more oxidized it will get, losing its key elements!

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