Vegan I Gluten Free
Time: 15 minutes
1 beetroot, peeled and quartered
1 carrot, peeled
1 cucumber, peeled
2 large handfuls spinach or leafy greens
Several sprigs cilantro (with stems), Thai basil (just leaves), and dill
1-2 inch piece ginger
1 inch piece fresh turmeric
Coconut water or water
(add any other veggies or fruit that you have on hand and desire, get creative!)
Prepare the produce, washing, peeling and chopping as needed.
If using a juicer, slowly press all ingredients. The pulp will automatically be separated from the juice. Pour in a glass and enjoy!
If using a blender, chop the veggies into smaller pieces. Add a little bit of water to the blender along with all the ingredients and mix on medium-high. When everything has processed and broken down, use a cheese cloth or nut bag to separate the juice from the pulp.
Add some blended mixture to the bag, squeeze over a bowl or your juice glass, and continue the process until complete.
Note: I recommend saving the pulp and adding it into your next veggie burger recipe, pizza crust, bread, cookies, crackers, etc.
Tip: For full instructions on preparing vegetable juice with a blender, check out this video on the Root to Rise Youtube channel. You'll get a step by step demo from start to finish.