ruby joo – a bloody juice

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It’s not as if I don’t eat my vegetables. I love my leafy greens especially. Friends and family often cast me dagger eyes when they hear me order the snow pea seedlings sautéed in garlic. Apparently, one does not order vegetables when out to eat dumplings. Well, I pooh-pooh that and order both!

But I digress . . . . Every now and then, I throw random mixes of fruit and veg into the juicer and create juices to ‘snack’ on. That’s right, call me weird, I snack on a drink. Now, before I give the impression that I eat healthily and a vegetable juice is oh-so-every-day, I will stop you and show you my clay feet. I try to eat well but my desk drawer is always well stocked with pop tarts, chocolate and tea bags. So I figure I should graze on liquefied vegetables when I can.

The other night, I put together whatever looked good in the fridge and lo and behold, Ruby Joo was born – a little tip of the hat to one of my favourite lipsticks – the distinct red colour a dead giveaway to the beetroot in the mix. I could harp on about all the good things the ingredients in this juice do. But you already know that so I’ll cut to the chase. The recipe is loose – change it up as you like.

Yields about 1 litre

What you’ll need

  • 1 pear (I used a Nashi)
  • 1 apple (I can’t remember what variety mine was but any juicy apple will do. I wager a Granny Smith would be most delicious)
  • 1 lemon (peeled, quartered and pips removed)
  • 4-5 stalks of celery
  • 1 large beetroot, peeled
  • a handful of parsley leaves

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Ruby Joo – How To

  1. Wash all the fruit and veg and then throw everything into the juicer and blitz. I have a cold press juicer so there was very little waste.
    You can use a blender but you may need to strain the juice (although you lose the benefit of most of the fibre this way).
  2. Stir and serve (with ice if you prefer).
    Not that I condone excessive consumption of salt but you may like to add the tiniest pinch of salt to really bring out the greenness. Plum salt is even better.
  3. Enjoy and feel good about it!

If your ingredients are fresh enough, you’ll get a decent amount of juice at the end of it.

Remember, this isn’t a mocktail so if you’re looking for something sweet and reminiscent of your last tropical holiday, Ruby Joo ain’t that kinda gal.

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Like your vegetables or not, the crimson hue and the natural sweetness of the beetroot, apple and pear are tempting. The celery and parsley give this drink a freshness that’s uplifting and the lemon cuts through the earthiness, bringing all the flavours together nicely.

So, will you give Ruby Joo a go?

Do you have a favourite juice? 

 

 

ruby joo – a bloody juice

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