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. 

Sunday, May 15, 2011

Beet veggie smoothie

This beet smoothie is a  delicious way to get your daily portion of vegetables. It is like a savoury vegetable salad with just a little punch from the fresh ginger. In addition, the olive oil is great for the health of your nervous system.

Beet veggie smoothie

                                                    Yield: 2 smoothies
Ingredients:

1 beet, approximately 5 c. (2 in.) in diameter
6 beet leaves, including stalks
1 sweet red bell papper
1 tomato
1 carrot
½ teaspoon grated fresh ginger
1 - 2 celery stalks 
6 - 8 stems of cilantro
1 tablespoon extra virgin olive oil
¼ cup cold water
salt and pepper to taste
Beet, beet leaves, sweet red bell pepper, tomato, ginger
celery, cilantro and carrot

Preparation:

1. Wash the vegetables. Peel the beet. Chop it into chunks. Place into a blender together with ¼ cup water. Pulse on 'High'.

2. Add chopped tomato, bell pepper and carrot to blender. Blend until pureed.

3. Add the remaining ingredients. Blend to a fine pureed. Adjust seasonings.