Lots of people are growing their own vegetables and fruits these days and here are two recipes that are refreshing and nutritious.
They are ideal for those times when you have so much produce ready to use at the one time. In Blacklion, our beetroot is just ready now and we will begin to use it in the restaurant this week.
A nutri bullet or juicer are the ideal equipment for these recipes but if you don’t have one use a food processor. It won’t be quite as good but you will still get a nice drink.
I particularly like celery. It adds an almost salty taste to the juice. And the ginger gives that lovely kick.
Beetroot juice has that distinctly earthy taste, and here there are lots of sweet fruit tastes.
You can add other ingredients to either of these recipes to suit you taste and use what you have in the kitchen. Carrots are great, and I also like baby leaf spinach
Happy cooking,
Neven.
Celery, pear, apple and ginger juice
Makes 750ml (1 ¼ pints)
6 celery stalks, trimmed
4 small pears, cored and quartered
2 crisp red apples, cored and quartered
5cm (2in) piece of fresh root ginger, peeled
Juice of 2 lemons
Large handful of ice cubes
Press the celery, pears, apples and ginger through your juicer and pour into a jug. Stir in the lemon juice and then pour into glasses half-filled with ice cubes to serve.Beetroot, orange, apple and pear juice
Beetroot, orange, apple and pear juice. \ Janine Kennedy
Makes 750ml (1 ¼ pints)
2 medium beetroots, topped and tailed and then cut into halves or quarters, depending on their size
2 crisp apples, cored and cut into quarters
2 oranges, peeled and separated into quarters
1 pear, cored and cut into quarters
2.5cm (1in) piece of fresh root ginger, peeled
Large handful of ice cubes
Juice each of the ingredients and pour into a jug. Give the juice a quick stir before pouring into glasses half-filled with ice cubes and serve immediately.
Lots of people are growing their own vegetables and fruits these days and here are two recipes that are refreshing and nutritious.
They are ideal for those times when you have so much produce ready to use at the one time. In Blacklion, our beetroot is just ready now and we will begin to use it in the restaurant this week.
A nutri bullet or juicer are the ideal equipment for these recipes but if you don’t have one use a food processor. It won’t be quite as good but you will still get a nice drink.
I particularly like celery. It adds an almost salty taste to the juice. And the ginger gives that lovely kick.
Beetroot juice has that distinctly earthy taste, and here there are lots of sweet fruit tastes.
You can add other ingredients to either of these recipes to suit you taste and use what you have in the kitchen. Carrots are great, and I also like baby leaf spinach
Happy cooking,
Neven.
Celery, pear, apple and ginger juice
Makes 750ml (1 ¼ pints)
6 celery stalks, trimmed
4 small pears, cored and quartered
2 crisp red apples, cored and quartered
5cm (2in) piece of fresh root ginger, peeled
Juice of 2 lemons
Large handful of ice cubes
Press the celery, pears, apples and ginger through your juicer and pour into a jug. Stir in the lemon juice and then pour into glasses half-filled with ice cubes to serve.Beetroot, orange, apple and pear juice
Beetroot, orange, apple and pear juice. \ Janine Kennedy
Makes 750ml (1 ¼ pints)
2 medium beetroots, topped and tailed and then cut into halves or quarters, depending on their size
2 crisp apples, cored and cut into quarters
2 oranges, peeled and separated into quarters
1 pear, cored and cut into quarters
2.5cm (1in) piece of fresh root ginger, peeled
Large handful of ice cubes
Juice each of the ingredients and pour into a jug. Give the juice a quick stir before pouring into glasses half-filled with ice cubes and serve immediately.
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