Make a Deep Red Juice
Description
Radish is a fantastic addition to any veggie juice recipe. They are crisp, spicy and you get plenty of juice when cold pressed.
The combination of radish and beetroot together creates a sweet and spicy flavour. The juice has an earthy feel and a strong aroma that has you enjoying the juice as soon as you go to take the first sip.
Ingredients
5 radishes
1 beetroot
2 celery stalks
1 zucchini
2 apples (red)
Juicing Time: 5 mins
Juice Qty: 500ml
Serves: 1
Preparation
Radish
Cut off the leaves. Yes you can juice them if they are fresh however they will add a bitter flavour to the juice
Juice whole or cut into halves if they are larger
Beetroot
Cut in half and then into quarters
Slice each half into thin slices to make it easier to press.
Juice with skin on (you can also juice the leaves and stems if you have them)
Celery
Chop into small thumb size pieces across the stalks (this shortens the long stringy cellulose fibre and stops it wrapping around the press)
You can juice celery leaves, however it will add bitterness, so discard if you don’t like this
Zucchini
Cut the hard end off
Juice whole or in pieces depending on the feeding lid
Apples
Remove the stems and remove any stickers
Juice apples whole with skin and seeds
Cut in half or quarters if too big to fit into the wide chute
Method
I started with the beetroot slices. Add 1/2 at a time and let the juicer press through fully before adding the other half.
Next, add the radishes. They juice easily, just add a couple at a time.
Now add the celery pieces in large handfuls one after the other, then let the juicer press them all through before adding the zucchini.
Finish by adding each apple one at a time making sure it has been pushed down onto the press before adding the next one.
Tip: when buying radishes look for crisp green leaves that are not wilted or yellowed which indicates very old radishes. Avoid buying if the bulb looks discolored, soft, or cracked
Happy Juicing!