I am a really big fan of fresh juice. I don’t drink it every day or anything (nor do I engage in juice fasting), but I’m always happy when I do get the juicer out to make a nourishing drink. I enjoy all sorts of fruit and vegetable combinations, depending on what I happen to have in the refrigerator.
Carrots and beets are both root vegetables and they are both quite sturdy (meaning they keep extremely well). It is because of this sturdiness that I wanted to highlight them this month, being mindful of “loving food more to waste it less.”
Carrots and beets can last for up to a month if you store them correctly. It’s best to keep them unpeeled (remove the tops if they are part of a bunch) in the refrigerator.
One option is to place the unpeeled carrots and/or beets in a large plastic bag (such as a zipper quart or gallon-size bag) and squeeze as much air as possible out of the bag when sealing. They’ll then do best in the crisper drawer.
Drinking fresh vegetable juice is an excellent way to bump up the amount of raw foods in your diet and each glass is extremely nutrient-dense. Plus, this juice has such a lovely hue thanks to the inclusion of beet.
What about all the pulp, though…the fibrous by-product of juicing? We don’t want to waste that, right? Well, The Kitchn’s got you covered with 7 ideas for its use.
Fresh Vegetable Juice
- 2 medium-large carrots preferably organic, sliced to accommodate your juicer
- 1 medium beet preferably organic, sliced to accommodate your juicer
- 1/2 medium green apple peeled if not organic, sliced to accommodate your juicer
- 1/2 lemon preferably organic
- 1 small chunk of fresh ginger approximately the size of your thumb
- Process ingredients through your juicer. Stir, then serve right away. Sip slowly, preferably a few minutes before a meal.