Beet, carrot, mustard greens and celery juice

The hot spiciness of the mustard greens removes the necessity for adding salt or spices to this juice. The mustard heat sensation is first felt on the tip of the tongue, spreading throughout the mouth. This quickly mellows to an aftertaste of carrot and beet.

Beet, carrot, mustard greens and celery juice

Ingredients:

1 small beet, approximately 4 cm. (1.5 in.) in diameter

2 celery sticks

2 carrots

2 - 3 mustard green leaves, stalks removed

Beet, carrot, celery stalks and mustard greens

Preparation:

1. Wash all the vegetables. 

2. Slice the mustard greens into strips. Cut the celery stalks into small chunks. Pulp all in a juicer. 

Mustard greens and celery juice

3. Slice carrots into chunks. Pulp in the juicer.

Mustard greens, celery and carrot juice

4. Cut beet into chunks. Pulp in the juicer. Decant the juice into a glass. 

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Beet veggie smoothie

This beet smoothie is a  delicious way to get your daily portion of vegetables. It is like a savoury vegetable salad with just a little punch from the fresh ginger. In addition, the olive oil is great for the health of your nervous system.

Beet veggie smoothie

                                                    Yield: 2 smoothies

Ingredients:

1 beet, approximately 5 c. (2 in.) in diameter

6 beet leaves, including stalks

1 sweet red bell papper

1 tomato

1 carrot

½ teaspoon grated fresh ginger

1 - 2 celery stalks 

6 - 8 stems of cilantro

1 tablespoon extra virgin olive oil

¼ cup cold water

salt and pepper to taste

Beet, beet leaves, sweet red bell pepper, tomato, ginger
celery, cilantro and carrot

Preparation:

1. Wash the vegetables. Peel the beet. Chop it into chunks. Place into a blender together with ¼ cup water. Pulse on 'High'.

2. Add chopped tomato, bell pepper and carrot to blender. Blend until pureed.

3. Add the remaining ingredients. Blend to a fine pureed. Adjust seasonings.

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Swiss chard and mustard greens smoothie

You'll find this chard smoothie has a predominant pepper flavour. It provides a light, cooling break from your yard work. It's just in time to bring relief from the mid-afternoon temperatures that have begun to feel spring-like. 

Swiss chard and mustard greens smoothie

                                               Yield: 1 smoothie

Ingredients:

2 white Swiss chard leaves, stalks removed

2 - 3 large mustard green leaves, stalks removed

1 - 2 handfuls seedless green grapes, stems removed

1 - 2 stalks clery

¼ cup cold water

Garnish: 3 green grapes

Swiss chard, mustard greens, celery, and seedless green grapes

Preparation:

1. Clean the fruits and vegetables.

2.  Place 1 - 2 handfuls of seedless green grapes and ¼ cup water into the blender. Puree.

3. Slice the leaves of chard and mustard greens into 1 cm. (½ in.) slices.  Add to the blender contents. Puree.

4. Cut the celery stick(s) into 2.5 cm. (1 in.) chunks. Add to the blender. Puree.

5. Pour into a glass. Garnish with seedless grapes.*

* In summer, wash and freeze grapes before blending them. This smoothie becomes very cooling and slurpy-ish.

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Beet and Oka cheese salad

This raw beet salad makes a wonderful and complete snack. It has all the ingredients necessary for a brunch or mid-afternoon pick-me-up since it contains protein, complex carbohydrates and the oil essential for all-round nutrition.


                                                                                                              Yield: 1 serving
                                            

Raw beet, carrot, celery, blueberries and Oka cheese

Oka cheese, a product of Quebec, Canada, is widely available all across Canada. Information about the product is available at http://www.french-at-a-touch.com/Gourmet/Cheese/oka_canadian.htm and many other sites as well. Of course, you may use a substitute, preferably another soft, buttery cheese.

Ingredients:

1/2 cup grated raw beet

shavings of raw carrot

Oka cheese

sprig of celery leaves

blueberries

1 teaspoon extra virgin olive oil

squeeze of fresh lime juice

Preparation:

1. Thoroughly wash beet, celery, blueberries and carrot. 

2. Peel beet and carrot. 

3. Grate about 1/2 cup of the beet. Pare shavings from the carrot.

4.  Slice 3 thin slices of Oka cheese and lay them on the salad plate. Add grated beet and carrot shavings. Add celery leaves and blueberries.

5. Dribble olive oil over the assembled salad and sprinkle with fresh lime juice.

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