Juicing for the Seasons
I’ve been trying to stick to root vegetables when I juice in winter. As you all know, buying seasonal produce is more affordable. I also read that your body responds better to food indigenous to where you live. So far, I’ve juiced beets, carrots, and ginger. Let me know if you have other suggestions for root veggies and spices.
Yield: 1 serving Prep Time: 5 minutes
2 beets, peeled & washed with stems removed
1 grapefruit, peeled
1 apple, wedged
1 carrot, washed and stem removed
1-inch piece of ginger, peeled
Directions if using a juicer: Follow your juicer instructions and juice away!*
Directions if using a blender:
- Grate the ginger, and combine the ingredients in a high-speed blender. Add a 1/2 cup of water and blend until smooth.
- Place a fine-mesh sieve over a bowl. Slowly pour the blended juice over the sieve. Use the back of a spoon to push through any remaining juice. Compost or discard the pulp and enjoy!
*When you peel fruits and vegetables, do so as finely as possible. That way you get the maximum amount of nutrients possible.