Beetroot Juice

Yesterday, I wanted something fresh, colourful and vibrant with my breakfast and decided to make juice. Coincidentally, I had a big bag of beetroots and carrots in the fridge along with some apples, raspberries and herbs. And there was juice.

Anyhow, juicing is a great way to get lots of different vitamins and minerals and is easy for your body to digest. Remember not to overdo the number of fruits as their juice has a high sugar content. The pulp from the fruits and vegetables coming out of the rear end of your juicer (haha) should not go in the food waste, but rather be used for cooking. My favourite ways of using them is in waffles, pancakes, cakes, scones, burgers, hummus, etc. What I decide to make depends on what fruits or vegetables I’ve used. By using the pulp you’re not only reducing your waste, but also getting the fibre-part of the plants.

Without further notice, let’s get to the recipe! Oh, and if you don’t have a juicer – I’m sorry to exclude you from the juicer-haves-club, but this recipe is not for you.

Ingredients: for double portion – if you’re one person just halve it

2 small-medium beetroots

2 apples (I used green)

4 carrots

1/2 cup (about 1,2 dL) fresh or thawed frozen raspberries

a couple stalks of fresh mint

Method:

1. Cut the apples and beetroots so that they’ll fit into the opening of your juicer.
2. Next, start juicing the carrots.
3. Then add the beetroots and raspberries.
4. Finally, add the apples and mint.

Remember to mix it all together with a spoon and enjoy:) Also, don’t forget to clean your juicer afterwards. I know it’s not the most interesting part, but that’s the price you have to pay to make your vegetables to taste good.

As I mentioned earlier, I always make sure to use the pulp left over after juicing. This time, I made waffles and they were definitely the most beautiful waffles I’ve seen/made. Mostly because they had a pink-ish red colour, but also because I put Summerbird Chocolate Spread and bananas on top. I am not in any way sponsored by the Danish Chocolate brand Summerbird, but I recieved this chocolate spread as a gift from someone else and decided to save it for easter. Surprizingly enough it’s vegan and has more hazelnuts than added sugar. It tastes just like Nugatti or Nutella and works wonderfully on waffles or pancakes. Unfortunately, I did not write down the recipe as I made the waffle batter, but I will share it with you some time in the future. Here are some pictures of my awesome Easter Sunday breakfast (trying to make you jealous – let me know in the comment section if I did!), and I hope you enjoy your Easter Sunday as well!

Until next time, ¡adios amigos!