By Jamie Webber
The weekends are my favorite time to make a juice. My produce selection from the week is likely dwindling at this point since I’ve been making juices for breakfast, snacking on fruit, and cooking veggies with dinner all week. So, when Saturday rolls around, I probably won’t have everything to make my favorite green juice, which means a little creativity needs to kick in.
That’s the beauty of loading up on fruits and vegetables. There are so many different things you can do with them – saute, roast, boil, steam, eat raw – and even if you don’t get to make what you had originally planned, it’s no problem because there’s always a plan B with fruits and veggies so they don’t have to go to waste. And that’s juicing! For example, I picked up these three small beets at the farmers’ market (I couldn’t help it – they were just so cute!) and was planning on making a roasted beet (beetroot) salad with walnuts for dinner, but I never got around to it. Plan B? Add them to a juice so they don’t go to waste! And it was a delicious juice.
With the beets, I added leftover cucumber, the final leaves from a spinach bunch that were a little wilted, and two small oranges that were just waiting to be juiced. What I got was a super sweet, nutritious juice. Another bonus is I had just finished a workout and this was the perfect juice to replenish my body. Beets are known to oxygenate our blood which makes them ideal for enhancing a sweat session. It’s full of vitamin C, antioxidants, electrolytes and potassium. I was feeling fabulous after a good sweat and drinking this bright beauty!
Serving Size: 16 - 18 oz (500 ml)