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Blood-Boosting Beetroot Juice

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Blood-Boosting Beetroot Juice

This recipe aims to provide a delicious and nutritious juice that can contribute to overall well-being, including potential benefits for blood health due to ingredients like beetroot.

Yields: 1 large serving or 2 smaller servings Prep time: 10-15 minutes

Ingredients:

  • 1 medium beetroot, peeled and roughly chopped (about 1 cup)
  • 1 ripe banana, peeled
  • 1-2 cups watermelon, chopped (seedless preferred)
  • 1/2 inch fresh ginger, peeled (optional, for a little kick and added benefits)
  • 1/2 lemon, juiced (optional, brightens the flavor and aids iron absorption)
  • 1/4 cup water or coconut water (adjust for desired consistency)
  • A few ice cubes (optional, for a colder juice)

Equipment:

  • Blender
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Strainer/fine-mesh sieve (optional, if you prefer a smoother, pulp-free juice)

Instructions:

  1. Prepare the Beetroot: Wash the beetroot thoroughly. Using a vegetable peeler or a knife, carefully remove the skin. Chop the beetroot into smaller, manageable pieces (about 1-inch cubes) to ensure smooth blending.
  2. Prepare Other Fruits: Peel the banana and break it into a few pieces. Chop the watermelon into roughly 1-2 inch cubes. If using ginger, peel and thinly slice or finely chop it.
  3. Combine in Blender: Add the chopped beetroot, banana pieces, watermelon chunks, and optional ginger to your blender.
  4. Add Liquids: Pour in 1/4 cup of water or coconut water. If using lemon juice, add it now.
  5. Blend: Secure the lid on your blender and blend on high speed until the mixture is completely smooth. You may need to stop and scrape down the sides with a spatula a few times to ensure everything is incorporated.
  6. Adjust Consistency (if needed): If the juice is too thick for your liking, add a little more water or coconut water, one tablespoon at a time, and blend again until you reach your desired consistency. If you want it colder, add a few ice cubes and blend until crushed.
  7. Strain (Optional for smoother juice): If you prefer a pulp-free juice, place a fine-mesh sieve or a nut milk bag over a large bowl or pitcher. Pour the blended mixture through the sieve, pressing with a spoon to extract all the liquid. Discard the pulp.
  8. Serve: Pour the freshly made beetroot juice into a glass. You can garnish with a thin slice of lemon or a small piece of mint, if desired.
  9. Enjoy Immediately: For the best taste and nutritional benefits, consume the juice immediately.
» MORE:  Classic Sour Cream Butter CookiesClassic Sour Cream Butter Cookies Table of Contents Ingredients For the Cookies Butter – 115 g (softened) Salt – a pinch Sugar – 120 g Vanilla sugar – 1 tsp Sour cream – 150 g Egg – 1 pc All-purpose flour – 420 g Baking powder – 15 g Instructions 1. Prepare the Ingredients Soften the butter: Leave the butter at room temperature for 30–45 minutes or until it becomes soft but not melted. Preheat your oven: Set it to 180°C (356°F) and line a baking sheet with parchment paper. 2. Make the Dough Cream the butter and sugars: In a large mixing bowl, beat the softened butter with the sugar and vanilla sugar until the mixture is pale and fluffy. Add the egg and sour cream: Mix in the egg, followed by the sour cream, ensuring everything is well combined. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft, pliable dough forms. 3. Shape the Cookies Lightly flour your work surface and roll out the dough to a thickness of about 0.5 cm (1/4 inch). Use cookie cutters to cut out shapes of your choice—stars, circles, hearts, or classic rounds. Alternatively, you can roll the dough into small balls and flatten them slightly with the palm of your hand. Arrange the cookies on the prepared baking sheet, leaving a little space between each one. See also Whole Wheat Bread Recipe 4. Bake Bake the cookies in the preheated oven for 15–20 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking, as this will make them less tender. 5. Cool and Serve Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy them as is or decorate with powdered sugar, icing, or melted chocolate for an extra touch.

Tips and Variations:

  • Sweetness: If you find the juice not sweet enough, you can add a small amount of honey, maple syrup, or a pitted Medjool date before blending.
  • Other Ingredients:
    • Carrots: A great addition for more vitamins and a slightly sweeter flavor.
    • Apples: Adds a nice sweetness and more liquid.
    • Pomegranate: For an extra boost of antioxidants and a tart flavor.
    • Spinach or Kale: A handful of greens can easily be added without significantly altering the taste, boosting the nutrient content.
    • Chia Seeds or Flax Seeds: Add a tablespoon for healthy fats and fiber. Blend them in or stir them in after blending.
  • Storage: While best consumed fresh, you can store any leftover juice in an airtight container in the refrigerator for up to 24 hours. Some nutrient loss may occur over time.
  • Beetroot Staining: Be mindful that beetroot can stain. Use gloves if you’re concerned about staining your hands, and be careful with your clothing and countertops.

Enjoy your refreshing and blood-boosting beetroot juice!

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