This is a healthy and nutrient-dense vegetable Juice. Juicing is basically a quick way to get loads of nutrients into your body at once. Besides being delicious, this juice is incredible healthy with lots of vitamins and antioxidants. Beets and carrots are high in beta-carotene due to which they attain the beautiful color in them. Coupled with cucumber, they are low in calories but rich in dietary fiber which is half soluble and half insoluble and is good in reducing cholesterol. It is also great for the eyes, skin and hair.
Beetroot is well known as a potent detoxifier and a liver, kidney, bladder and intestine cleanser. It basically cleanses and has the ability to cure diseases of the whole digestive system. The dark red color tells you that it is full of antioxidants such Vitamin C, Vitamin B, magnesium, iron, copper, phosphorus and so on. But beetroot juice does so much more. It improves blood flow and provides more energy for the body. Studies have shown it to be a great addition to your workout program as it helps to balance oxygen use and increases stamina. Drinking beet juice has also shown clear reductions in blood pressure. I usually like to use a whole beetroot but when juicing, you could start with ¼ of a beet, and work your way up to a whole beet, depending on your preference and variations in color. Be careful about the leaves though. The leaves are high in oxalate and people on a low oxalate diet should avoid consuming too much of the beetroot stems and leaves.
Cucumbers are low in calories but high in vitamins and minerals. I have always preferred adding it to most of my vegetables juices. It is about 96% water, so it adds volume, but it also supplies electrolytes to restore hydration. Cucumber juice contains soluble fiber for digestive health, strengthens your hair and nails, and reduces inflammation. It also provides relief from constipation by aiding bowel movement, and reduces the risk of cardiovascular diseases, diabetes, kidney problems, and cancer. Other benefits include combating bad breath, supporting bones and dental health.
Carrotsare rich in beta-carotene which is excellent for eye health. Known for its beta-carotene that the body converts to vitamin A, carrot juice is a great addition to any vegetable juice as it is highly nutritious and perfect for the skin. Vitamin Acleanses the liver by reducing bile and fat. The pectin in carrots lowers serum LDL “bad” cholesterol. It’s also a wonderful antioxidant, scrubbing those cancer-causing free radicals away, hence reducing cancer and cardiovascular diseases. And as a bonus, carrot juice tastes great!
What you need:
· Beetroot – 1 (medium sized)
· Carrot – 5 (you can add more or less, depending on your preference)
· Cucumber – 1 (medium sized)
· Oranges – 5 (optional)
What to do:
Wash the carrot and scrub with a brush to remove dirt, chop into thin pieces and set aside. Wash and peel the beetroot to remove the edges and chop into thin slices. Wash cucumber and chop but do not peel the skin off.
Strain out the orange into a cup and set aside. I simply experimented the use of oranges for an added taste and flavor. I intend to experiment with more flavors later but you can choose not to do the same.
To make this delicious blend of cucumber, beetroot, and carrot juice, blend it up in a blender with a little water and then, press it through a fine mesh strainer until all the juice is strained out. Pour out into serving glasses, add a little more water or some ice if needed and enjoy your juice. You can also make use of a juicer or a food processor but I used a blender here, pending the time I lay my hands on a juicer.
One thing to ponder on after preparing this juice is whether to discard the remaining pulp or do something with it. Well, you can add the pulp to a vegetable salad for added nutrients or you “re-juice” it just like I did. The first time I made mine, I observed that after straining the juice in the first step, the resulting pulp still looked a bit colorful due to the carrot and beetroot. I felt I had not gotten every drop of juice out just yet. So I soaked the pulp in about 500ml of semi-hot water for 30 minutes. Then, I pressed it through the strainer a second time till I got all the juice out.
This may sound like a bit of work, but it’s really quite simple and totally worth it. You can take this as a morning drink or in brunch time and store up any excess in the refrigerator for later use.
Thank you for reading and please let us know what you think of this recipe and any suggestions for added flavors by commenting below. Enjoy!