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beet – orange juice

I'm Jacquie!

Welcome to my kitchen! I love to play with all the abundance from the farmer's market. I hope these recipes inspire you to have just as much fun in the kitchen with whatever is growing locally to you. 

hey there

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Good morning, sunshine! ☀️

I don’t know about you but I’ve been in a slump after the holidays. I decorated, cooked. I saw a couple of friends carefully to still make the holidays feel celebratory, and now I just want a little more ease. (Anyone still coming down from the last eclipse and full moon too?!)

Soups, broths, teas and juices have been my go-to for the last few days to receive good nutrition while providing ease in preparation and digestion. While I’m not typically one who gravitates towards juices because I prefer to have the whole food and its fiber, my body does not crave smoothies in the winter due to their chill and no matter the tips I have to make them “warmer” for the system, they’re not welcomed unless it’s as a dessert, milkshake style. I consider juices like this one or the one I posted a month ago part of a snack which aids in hydration as well as nutrients.

A few notes about making this – and a small repeat – I try to keep everything room temperature to not decrease my inner temperature as mentioned earlier. beets are a great blood oxygenator, which increases your natural energy while being an energetically grounding root. If you add the turmeric, don’t forget the black pepper! it helps your body absorb the curcumin in turmeric, which is the property that helps inflammation. While acidic in taste, lemon alkalizes the body to get into homeostasis more quickly, and currently, I’m simply having fun with mandarin oranges!


1 small beet (about half the size of your palm)
2 mandarin oranges, peeled
1 small lemon or 1/2 large lemon, peeled
1” fresh ginger
½ teaspoon turmeric
½ teaspoon cinnamon
¼ teaspoon sea salt
1/8 teaspoon black pepper

If you have a juicer, juice all of the ingredients + stir in the spices at the end.

If you do not, add all of the ingredients to a high speed blender with 3 cups of water. Blend, blend, blend and strain through a fine mesh sieve before serving.

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