If you couldn’t tell by my recent absence, things have been crazy busy. I have barely had time to sleep much less write blog posts and take photographs. I won’t go into specifics, but this craziness will continue for at least the next month, and probably the next few as well. But, since I have come to love blogging and sharing recipes and other kitchen creations on this little corner of the web, I am going to make time to write at least one post per week.
If you couldn’t already tell by the title of this post, I’m sharing a juice recipe. I guess it’s not really a recipe since it only involves a bit of light chopping and washing, but it’s one of my new favorites. I tend to crave fresh, raw foods when I get home from a long stretch of working in the field (we have to eat out every meal), so juices are one of the best cures. This one includes lovely leafy greens, a bit of spicy ginger, some tart lemon, a touch of green apple, and earthy beets. If you aren’t a fan of beets, fear not! Their flavor is mellowed by the rest of the ingredients making for one delicious juice with a gorgeous ruby hue.
Beets & Greens Juice
This makes roughly 8-10 oz of juice (without the foam). Make sure to wash your beet greens and spinach well before adding to your juice.
5 to 6 large beet green leaves
1/4 of a large bunch of spinach (about a large handful)
a few sprigs of parsley (optional)
1 small granny smith apple, halved
1 small lemon, peel and pith removed
1 inch piece of ginger, peeled
2 small beets, peeled
The order you juice your ingredients really depends on your preference and your juicer. Here’s how I did it: juice the greens first, followed by the apple, lemon, ginger, and beets. Be very careful when juicing the beets as their juice stains. It wouldn’t be a bad idea to wear an apron or something that won’t be ruined by beet juice. You can drink it at room temp, but I usually add an ice cube or two. Enjoy!
