Tuesday, May 17, 2011

Beet, carrot, mustard greens and celery juice

The hot spiciness of the mustard greens removes the necessity for adding salt or spices to this juice. The mustard heat sensation is first felt on the tip of the tongue, spreading throughout the mouth. This quickly mellows to an aftertaste of carrot and beet.

Beet, carrot, mustard greens and celery juice


Ingredients:

1 small beet, approximately 4 cm. (1.5 in.) in diameter
2 celery sticks
2 carrots
2 - 3 mustard green leaves, stalks removed

Beet, carrot, celery stalks and mustard greens

Preparation:

1. Wash all the vegetables. 

2. Slice the mustard greens into strips. Cut the celery stalks into small chunks. Pulp all in a juicer. 

Mustard greens and celery juice
3. Slice carrots into chunks. Pulp in the juicer.

Mustard greens, celery and carrot juice

4. Cut beet into chunks. Pulp in the juicer. Decant the juice into a glass. 

7 comments:

Barry said...

This recipe sounds great. I am looking forward to giving it a try. I am convinced these would be wonderful juices to take on a hike.

jara said...

It is wonderful that you are thus convinced. Perhaps you'll find an opportunity to give them the hiking test and prove the rightness of your conviction. I do hope it turns out well.

Barry said...

What I need is more time. But, when I get my act together and carry some of these wonderful recipes with me, I guarantee you will be the first to hear the glowing endorsement.

jara said...

Thank you, Barry. i hope you will also tell me if they don't work for you. Feedback is a good thing.

Barry said...

I am concerned. Where have you gone? You mentioned a new business model. Please tell me more.

jara said...

Barry, there's no cause for concern. Change takes time and, even more, I work full time so have limited scope for investing time into the plan. All will become clear in due course.

Barry said...

I shall wait with anticipation. I can relate to the 'working full time' situation. It really gets in the way.