As of yesterday, we welcomed a new member into our culinary family.
I am officially the proud mommy of a juicer!
Oh my gosh. *excited squeals*
On a somewhat related note, with the humidex, it was 41 degrees C yesterday. Trudging home with the huge box in tow, I vowed to make myself a fresh and delicious juice upon arrival.
And so I did.
It was a weird amalgamation of what we had on hand, tasted “green”, and left me as pleased as punch. The juicer made quick work of the celery, green cabbage, cilantro, carrots, ginger, and lime. Strange combo? Yes. It certainly was.
Spurred on by the efficiency of the contraption, and after sweating like a hog at the gym this morning, I juiced beets and their greens. Mmm.
To up the ante of deliciousness (if that were even possible), I turned the fresh beet juice into a smoothie!
I love smoothies, but my major qualm has always been the unnecessary addition of sugary juices. This beet juice was just the ticket. Beets are inherently sweet and earthy, and are real team players; they happily shared their purple crayons with the other smoothie contributors.
Delish. Definitely delish.
Beet Juice Smoothie
2 large raw beets, washed and peeled (plus the beet leaves and stems, if available)
1/2 cup chopped pineapple (preferably frozen)
1/2 cup chopped strawberries (preferably frozen)
3/4 cup plain yogurt
lime slices, optional
1. Juice the beets, stems, and leaves using a juicer (reserve the pulp for baking or making veggie stock).
2. Transfer the juice to a blender and add the banana, pineapple, strawberries, and yogurt. Blend until liquefied.
3. Garnish with lime slices for a pretty presentation.