This wonderfully spicy & earthy citrus juice is a great way to get the old metabolism fired up in the morning. Turmeric, beet and ginger have anti-inflammatory properties that help with swelling. Beets are also high in folate and manganese. These little taproots are a unique source of betalains, phytonutrients that aid in antioxidant and detoxification support. I love adding pineapple for its wonderfully sweet flavor and digestion enhancing properties. Drinking this concoction during cold season is a must given all of its immune support with high levels of vitamin C. Not only is it delicious, it is hugely healthy and can aid in any detox program. To make sure that you are capturing the essential enzymes that make juicing so healthy, it is important to use a masticating juicer or slow juicer. There are so may options out there and the price-point varies wildly. I use this juicer that I found on Amazon because of its low price but I find it loud and temperamental. The pieces need to be cut down into 1/2 inch sizes or the machine seizes up. Once I learned that the pieces need to be cut smaller, this little beauty worked like a charm. A little research online will help steer you to the juicer that’s right for you and your budget. Happy juicing!
Beet, Ginger, and Turmeric JuicePrint Recipe
- 3 medium sized beets, peeled and cut into 1/2 inch wedges (any kind or color- I used red)
- 1 full ginger rhizome, peeled and cut into 1/2 inch wedges
- handful of turmeric root, peeled and cut into 1/2 inch wedges
- 1 pineapple, peeled and sliced then cut into 1/2 inch strips (leave core in)
- 2 lemons, cut in half
Using a masticating juicer, add the beets, ginger, turmeric, and pineapple slowly, alternating between each of the hard ingredients and the pineapple. For example: add a couple of wedges of turmeric, add a couple of wedges of ginger, add some pineapple; add some wedges of beet, add some pineapple; add some more wedges of ginger, add pineapple; and so on.
Once the 1st 4 ingredients are juiced, use a citrus juicer to juice the lemon right into the concoction.
Use a mesh strainer to strain out any fibers.
Pour into individual small Ball containers so that it fill just over halfway. Fill the rest with spring water.
Repeat for each Ball container.
Seal and refrigerate for up to a week.
* I can usually get about 4 small ball containers worth but can depend on the amount of juice in each fruit. ** Feel free to cut down on the ginger if you find it to be too spicy.