Heart Beet with Citrus and Gingery Heat Fresh Juice

Ingredients

This heart-healthy recipe is second in a series developed for C@H by a juicing professional, especially for preparation at home using one of many widely available models of juices designed for domestic use. Beets contain heart-protecting betaine and parsnips contain bergapten which has anti-inflammatory and anti-clotting qualities.  The ginger and parsnip both add a lovely heat, tempered by the citrus and cooled by cucumber.  Makes two 8-0z glasses, more-or-less.  

• 1 large red beet, topped and tailed, quartered - skin on
• 2 medium oranges, peeled and quartered
• 1/2 lemon, peeled and quartered
• 1 medium carrot
• 1/2 large parsnip, peeled to remove bitterness
• 1 thumb-size knob of fresh ginger, skin on, halved
• 1/2 English cucumber, skin on, cut in half lengthwise

Tip: Cold juice is much more enjoyabel than lukewarm or room temperature, so start with cold ingredients and if possible, use a juicer that incorporates centrifuge rather than auger technology.  In most cases, augers appliances heat juice up considerable more than the former, whch barely heat it at all. Centrifuge juiced liquids separate less quickly also.   **If you wish to use the pulp for baking etc, then remove seeds from fruit before juicing.

Methodology

Prepare produce before beginning juicing. Naturally, we recommend using only organic produce when skin is left on during juicing. Always thoroughly wash produce before using.   We add the cucumber last, and may or may not use it in its entirety, depending on how thin (watery) you want the finished juice to be.  We use it all for its lovely freshness, but suit yourself.

Submitted by:

Gabby in the C@H Kitchen