After a disastrous Master Cleanse attempt, (just five weeks after a successful ten-day MC), I decided to start juicing – another fervid endeavor to eat more healthily. With the help of a friend who kindly loaned me his Omega VRT350 masticating juicer, (this favor may turn out costing me $350), I plunged into the world of beets, celery, carrots, cucumbers, and apples, head first.
I think one reason it’s taken me so long to hop on this juice train is THE BEET. I hate them. I have never met a beet I liked. Boiled, grilled, pickled, raw, nope. I still have flashbacks of Mom slapping canned, sliced beets on my dinner plate while I try to figure out the best way to covertly get them into my napkin. When I looked up recipes for various juices, a lot of them contained the dreaded root. I eventually concluded if I’m going to do this, I might as well start with the worst and hope for the best.
I’m glad I did.
This concoction was so delicious, after I finished one serving, I was craving for a second, third and fourth. I even went back to the market to buy more beets for the coming week. It was earthy, soothing, refreshing, and sweet.
Can’t Beet It
1 beet root
3 celery stalks
1/2 thumb-sized ginger root