June 2013
Farms and gardens are beginning to brim with life, making my market bag brim with produce to make fresh juice all the fresher. The meandering routes of bold burgundies and rosy hues, through the greens of these local beets, were too beautiful and beneficial to waste.
Beets From Tip to Tail
makes ~2 quarts
Bunch of small beets with greens*
1 bunch of celery*
2 1/2 lbs organic carrots, rinsed
~4oz ginger, peeled
*When I share recipes on this here corner of the blogosphere, I consider the ingredients and directions to be a point of departure. In the case of this beet and celery laden Juice of the Week, consider this recipe a “do as I say/suggest” rather than “do as I did.” Had I planned more and had more produce on hand, I would have balanced the very potent celery with apples or citrus or both. I’ve still been drinking this in the morning, and I’m used to the celery, but it may not be for everyone. Give it a whirl. Change it wildly. Just have fun and be healthy!
Juice of the Week documents my goal to drink fresh juice daily (made in batches weekly).
