This vibrant red juice is a great example of why colour grouping works so well when you’re juicing.
One of my big tips for juice newbies is to use colour groups. When you’re creating your own juice combinations, it’s a good rule of thumb to pair juice ingredients by colour. Vegetables in the same colour-group are more likely to taste good together. The juice will also be more visually appealing when it doesn’t turn out a muddy colour, but most important the flavours do tend to balance out better together when you stick to the same family of colours.
Beets are so good for you and so tasty! They’re full of vitamin C, fibre, potassium, maganese, and B vitamin folate. They’re great for your nerve and muscle function, bones, liver, kidneys, and pancreas.
Red cabbage is full of vitamin C and heps to fight inflammation and arthritis. It’s also great for your bones and reduces the risk of arthritis. It’s great for gut health and helps to combat chronic disease.
And then there’s the humble carrot. Of course it’s a high source of Beta Carotene and it’s also rich in other antioxidants. It decreases the risk of heart disease and stroke, protects against cancer, and did you know that carrots help to promote a healthy mouth?
- 2 medium beets
- 3 cups of purple cabbage
- 3 carrots
- thumbnail size nub of ginger (optional)
- 1/2 a lemon (optional, good if you’d like to cut the sweetness of the beets and carrot)
- Chop up your vegetables to a size that will fit your blender. I like to alternate vegetables as I run them through the blender.
- Strain your juice.
- Drink immediately or chill in an air tight container like a mason jar filled to the very top in the fridge for about 24 to 36 hours.