My husband and I juice daily. Every morning I make us a shot of wheat grass and a fresh juice to go to work. This is one of our favorite recipes. The juice is not only a gorgeous, peachy pink color, it also tastes like heaven and packs a detoxifying punch thanks to betain from the beets. Betain works by encouraging liver cells to rid themselves of toxins and supports overall liver function and health (1).
While we traditionally drink this juice on Fridays, we’ve been thinking about switching it to Mondays to help our livers tackle the possible extra glass of wine we might drink over the weekend (or fresh apple-ginger martinis or maybe cucumber-jalapeno margaritas, mmmmm – thank goodness it’s Saturday!)
To start, you’ll want a good juicer. We invested in a good, masticating juicer by omega. If you are not a dedicated juicer though, a regular centrifugal juicer will do too (though, it doesn’t handle the ginger all that well).
Recipe: Makes two 10-14 oz. glasses of juice.
- 2 chiogga beets
- 2 pears (pick whatever is in season and cheapest)
- 1 granny smith apple
- 1 Carrot
- 1 two inch piece of ginger (more or less, depending on your love of ginger)
- 1 half of a lemon, peeled
If using a masticating juicer, prime it by placing a few slices of apple or pear through. Add the ginger and follow with the remaining ingredients. Add the lemon last. Stir the juice, decant into two glasses or to-go container and drink up!
- Beets detoxify the liver. Natural News. http://www.naturalnews.com/033025_beets_liver_function.html