Beet has this odd combination of sweet and earthy, some people call it “sweet dirt”.
Drinking it undiluted will be like drinking dirt. But when you combine this velvet root crop with an apple, it releases the inner sweetness and that earthy flavor will subside.
Beet is rich in natural nitrates that helps with brain funciton. It also gives our body an energy boost.
Studies have shown that cyclists who drink a 500 ml serving of pure beet can ride up to 20% longer. It beats taking red bull.
This root crop can also boost sexual health (some call it nature’s Viagra). Some call this a “super antioxidant” that help prevent heart disease, cancer, inflammation and diabetes.
Kale on the other hand is bitter and you’d have to be a real hard core juice junkie to drink it pure.
This nutritional powerhouse is rich in iron, vitamin A, C, K, calcium as well as antioxidants like carotenoids and flavonoids.
These nutrients help our cardiovascular health, skin and eyesight. It also helps in cancer prevention and is a great “detox food”.
You’ll get all these nutrients minus the fat and a cup of kale only has 36 calories.
Combine these two ingredients and you’ll get a super juice that’ll flood your body with nutrients.
Here’s the recipe
- 2 kale leaves
- a handful of spinach
- one beet root (peeled)
- a medium sized carrot
- 1 thumb ginger (optional)
You’ll notice that the ginger is not included in the photo above. I just added it in the last minute after I’ve chopped up all the ingredients so I wasn’t able to include it in the photo.
Ginger adds a kick to this juice and will really wake you up in the morning. If you have a hangover, try drinking this and see what happens.
This recipe will only yield roughly 225ml which is slightly less than a can of coca cola, good for only one person.
I peeled the beet even though it was organic but that’s just my personal preference, you can leave the skin on. I didn’t include the tops (should have known better) but that’s a mistake, it is also a source of nutrients so include it.
How to prepare?
If you’re using a centrifugal juicer, pack the spinach in-between the two halves of beet so that you get the maximum yield.
If you’re using a vertical auger juicer, chop up the spinach into small quarter sized inch pieces so it doesn’t clog up the pulp ejector.
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