Photograph by Myburgh du Plessis
Beetroot really is the new superfood…
A 2008 study published in Hypertension examined the effects of ingesting 500ml of beetroot juice in healthy volunteers and found that blood pressure was significantly lowered after ingestion. Researchers said this was likely due to the high nitrate levels contained in beet juice and that high-nitrate veggies could prove to be a low-cost, effective way to treat cardiovascular conditions and blood pressure.
US researchers have found that drinking juice from beetroot can improve oxygenation to the brain, slowing the progression of dementia. Plus, when it comes to athletic performance, beetroot juice supplementation has been shown to improve muscle oxygenation during exercise!
– 150g raw beetroot, washed, peeled thinly and cubed
– 200g raw carrots, washed, scraped and sliced
– 100g apple, cored and sliced with skin
– Thumb-length of fresh ginger root, peeled and chopped
– 250ml apple juice without preservatives, such as LiquiFruit or Ceres
– Cold water
1. Put the beetroot, carrots, apple, ginger and apple juice in a liquidiser.
2. Add cold water as necessary and process until smooth and foamy.
3. Pour the drink into a glass and drink immediately.
It should be enjoyed as soon as it’s mixed because it will separate after a while. Drink up!
Serves 2. Contains 6.3g fibre and 2.6g protein per serving.
For more healthy, allergen-friendly recipes, get the South African Cookbook for Allergies and Food Intolerances: Wheat, Gluten, Maize, Egg, Milk and Soya Free by Hilda Lategan.