Breakfast beet juice


Since Ross bought me my Hurom slow juicer, I have been making a healthy juice per day. You can juice anything, but I steer very clear of anything other than fresh veg – people put in things like almond milk, yoghurt etc but that’s just extra calories. I also try and minimise on the fruit/fructose content, adding only enough to take the edge off the spirulina that I add every day! Spirulina is an algae that us meant to be wonder food so I try and take a dessertspoon every day, but it has to be heavily disguised.

I add ginger and turmeric to every juice for their antioxidant and anti-cancer properties

I also have to admit to not being fantastically fond of green juices, especially anything with celery in it which I can’t abide. But I will give a recipe for a green juice that is tolerably tasty!

Breakfast beet juice

  • Servings: makes 1 to 2 glasses
  • Print

1/2 large beetroot or 1 small, scrubbed and sliced
1 large carrot
1 inch of fresh ginger
1 inch of fresh turmeric
1 kiwi
1/2 apple
1 dsp spirulina (very optional!)
handful of wheatgrass (optional – it bungs up the juicer)

Slice the ingredients so that they feed easily into the juicer. Drink immediately, don’t store.

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