As an Integrative RDN and new mama, I LOVE veggie juice! It’s loaded with fresh organic fruits and vegetables that are packed with energy and immune-boosting vitamins, minerals, antioxidants, enzymes, and phytonutrients. Veggie juice makes a fantastic start to your breakfast or as a snack or “energy drink” on the go.
It’s that time of year again- February is American Heart Month and February 14th is Valentine’s Day. Imagine waking up to some fresh pink-purple veggie juice swirling with color and flavor. This recipe for Zingy Carrot Apple Beet Juice is sure to please the palate of the newbie juicer and the veteran. Make some juice today- there’s a lot of love in every glass!
Zingy Carrot Apple Beet Juice
Yield: 1 to 1-1/2 pints or 2 to 3 1/2 pint servings
Total time: 10 minutes (including clean-up)
Ingredients:
2 apples (sweet like Gala or tart like Granny Smith)
2 stalks celery
1 inch piece ginger
2 medium red beets (stalks and leaves optional)
6 medium carrots
Directions:
1. Wash all produce. Cut produce to fit into juicer and to remove hard seeds (apple core).
2. Juice all produce. Enjoy!
Note: Juicing the ingredients in the order above will help clean your juicer as you go so the stringy fibers of the celery and ginger don’t get stuck.
Another note: If you don’t have a juicer but want to get in on the juicing action, my hands-down favorite juicer is the Omega VRT350 Dual-Stage Vertical Low Speed Juicer
Have questions or want some more fresh juice recipes? Leave a comment below!
