Plum, Beetroot & Blackberry Juice
- 2 beetroot, raw (roughly 230g)
- 2 large plums
- 10 blackberries
- 1⁄2 a lemon
- 3 sprigs of fresh rosemary (optional)
- 1⁄2 a cup of water
The hedgerows are coming alive with deep purple hues as the blackberries start to ripen, while our beetroot is just beginning to be ready for picking. Each of these seasonal ingredients should not be overlooked when it comes to juicing at this time of year. This juice recipe offers a fantastic tonic for the liver, rich with nutritious red and yellow indole-derived pigments known as Betalains, found in plants such as beetroot. Did you know that beetroot has been linked to lowering blood pressure according to the British Heart Foundation? Juicing is a fantastic way to integrate a variety of seasonal ingredients in your diets and will offer your bodies a wider spectrum of vital vitamins and minerals.
A tip from our resident nutritionist Rhaya Jordan: Try to look beyond the obvious choices when it comes to juicing – at this time of year blackberries, plums, chard, beetroot tops, herbs and even weeds such as dandelion leaves are all fantastic additions.