Beet Carrot Juice

Beet Carrot Juice  ❤️  This vibrant juice isn’t just delicious — it’s deeply nourishing. Beets and carrots are powerful cancer-fighting and healing foods that support digestion, detoxification, and lower inflammation. Carrots are rich in vitamin C and plant compounds that boost immunity, while celery adds luteolin — a potent protector against cellular DNA damage. Ginger brings strong antioxidant and anti-inflammatory benefits, and turmeric contributes its golden hue and cancer-fighting curcumin. (Don’t forget a pinch of black pepper — it enhances your body’s absorption of turmeric!) And finally, my secret weapon: a clove of garlic. Studies show it’s the #1 most powerful anti-cancer food, making this juice as healing as it is energizing. Juicing unlocks up to 90% of a food’s nutrients, making it one of the easiest ways to flood your body with vitamins, minerals, enzymes, and phytonutrients — pure energy straight to your cells. 

Beet Carrot Juice 

Ingredients: 

6 large carrots

1 large green apple

1 large beet

2 stalks or more celery 

1-inch piece or more turmeric root 

1-inch piece or more ginger root 

1 lemon

1 garlic clove

 

Directions: 

1.     Wash all vegetables thoroughly and cut in half or into large chunks to make it easier for processing in a juicer.  I like to peel the skin off the beets but it’s not necessary if you don’t mind the earthy taste.  Peel the rind off the lemon before juicing. 

2.    Run all ingredients through a juicer. Serve immediately or keep refrigerated for 2 to 3 days in an airtight glass bottle or jar. This recipe work best in a juicer, but if you don’t have one, use a Vitamix or high-speed blender and then strain the liquid through a cheesecloth.  Add a pinch of ground black pepper to the juice to help your body absorb the turmeric better.  

Tips: The juice may separate after a few hours in the refrigerator, so shake well before drinking.