Weather’s been strangely offbeat this season with winter starting at the end of February while daffodils started blooming at the same time. Now with longer days and temperatures slowly climbing, I can finally feel the change of seasons.


And with that I’m so looking forward to getting all the lovely spring produce on my plate and getting back to juicing. Because I’ll be honest: I hardly ever juiced this winter. And started drinking coffee again. After two years of quitting the java. Are these correlated? Maybe. Because a green juice is a great pick-me-up in the morning or in the mid-afternoon, giving you revitalizing energy without the negative side-effects of caffeine. Obviously, you don’t get the amazing aroma of an espresso but a fresh juice goes a long way (as in several hours), charging every cell of your body with vitality. Now I’m eager to renew my vows with my slightly abandoned juicer! And a little cleansing won’t hurt my tired, winter-weary body. Contrary to smoothies, juicing allows your digestive system some rest as there is no fiber to assimilate while minerals, vitamins and phytonutrients are easily absorbed in the bloodstream. Who would say no to that?


Ok, ok, I hear ya, juicing is a lot of work, especially the cleanup because it can get really messy in the kitchen. But at least you cannot mess up the recipe itself. Compared to, let’s say, a Sachertorte where you’d have to religiously follow the recipe to get that deliciously moist chocolate cake, juicing is a piece of cake (pun intended)! No worries if you don’t follow measurements exactly, you can change ingredients to your liking and use what’s available. One thing to remember, though, is that your aim is not to make a sugar-loaded sweet juice. You want a green (or in this case red) juice with just enough sweetness from an apple or a pear to make it palatable. Here I didn’t even add any fruits because beets are already very sweet. This root veggie is a superfood, choke full of vitamins, minerals and loads of antioxidants. The earthy taste marries well with the tangy lime and the spicy ginger. I like to juice kale but it’s still rare to find in France so I used spinach. Feel free to substitute with any of your favorite leafy greens, just don’t be stingy with the quantities, your body will thank you for it!


What you’ll need to serve 2 (makes about 600ml of juice):

  • 2 heads of beetroot, medium size, peeled, washed and cut into larger chunks
  • 1 cucumber, washed and if not organic peeled
  • A big bunch of kale leaves or several handful of spinach, cleaned
  • A thumb-size ginger, peeled
  • A bunch of parsley
  • A bunch of cilantro
  • Juice of 1 lime
  • A heaping cup of spring cleaning


What you’ll need to do:

  1. Choose organic vegetables and fruits when available and if budget permits. Prepare all your ingredients.
  2. Grab your juicer and juice everything except the lime. Add the lime juice at the end, mix well and enjoy! (I know “wash, juice and serve” sounds simple but it takes a helluva more time than that. The only way I found to speed the process is to prepare larger batches and refrigerate immediately.)











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