The cold season is probably the best time to put more root vegetable on your table. As I wrote before, raw vegetable are a perfect source of complex carbohydrates and fiber. They are rich in minerals and other valuable phytonutrients.
Root vegetable are perfectly suited for juicing. And you never get bored. You can take the same vegetables but change the proportions and you will always come up with a different juice: add more beets and ginger, or more parsnips and celery root; skip the ginger and add onion or horse radish instead; juice purple and orange carrots and add hot pepper or turmeric to spice the juice just a bit. Experiment.
Root vegetable mix well with other vegetables and fruits, but they are fantastic all by themselves.
- 4 large beets
- 4 carrots carrots
- 2 parsley roots
- 1 parsnip
- 1/2 celery root
- 1 inch ginger root
- 1 inch turmeric root
- 1 tsp virgin olive oil (to facilitate the absorption of carotenoids)
- Wash and peel the roots where you find it necessary. If your beets and carrots are organic you may leave the peel on, but you definitely want to remove some of it from the celery root.
- Cut the beets and celery root into smaller chunks so that they fit into your juicer's "mouth."
- Feed the juicer and process. Juice ginger and turmeric in the end.
- Add virgin olive oil into a juice carafe and mix well. Enjoy in good company!
Tip: Do not discard the vegetable pulp. Instead, use it to make smoothies, bread spreads, or raw crackers.
In radiant health - passionately raw - Dominique