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:

  1. Grate the ginger, and combine the ingredients in a high-speed blender. Add a 1/2 cup of water and blend until smooth.
  2. 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!

Juicing Tip:

*When you peel fruits and vegetables, do so as finely as possible. That way you get the maximum amount of nutrients possible.

23 thoughts on “BEET BLISS”

  1. Beets and carrots with ginger are great, and I also add a stalk of celery and a piece of a turnip. Of course we don’t have seasons here, and most “seasonal” veggies are in season four times a year, so I also put bell peppers and red cabbage into juices.

    Liked by 1 person

  2. Hi dear. Using beets in its raw form is that ok ?? I have gone thru recipes which call for boiling the beers before adding to juices. Your juice there is damn tempting and think it’s yummy too. Like the heavenly pinkish purple.

    Liked by 1 person

    1. Hi Meena. In all my recipe books they say to juice the beets raw. I think as long as you thoroughly wash them and peel the beets, they’re safe to juice. I do cook beets before adding them to smoothies. But this is because my blender isn’t industrial. Hope this helps, and thanks for the question.

      Liked by 1 person

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