Jamie says: I’m a rock star. Or at least I felt like one after drinking this with my breakfast…
I wasn’t planning on making beet juice. But, after cooking some beets I witnessed the vibrant red color of the cooking water and just couldn’t throw it… so I saved it and decided to make a smoothie…
Beets aren’t the only veggie in there. There’s also arugula from the farmer’s market. I read an article in the Publix Greenwise Magazine about using leafy greens in smoothies. I honestly thought it sounded kinda gross, but the seed must have been planted in my mind because I actually wanted to give it a try. And I rarely ever have vegetables with my breakfast…
So, after drinking this juice, I felt awesome. It could be just up in my head, but who cares, right? So, to all the people who give me a hard time about not drinking coffee, I say you give one a try for your next energy boost.
Beet Orange Smoothie with Arugula
- 1/4 cup beet juice
- 10 oz orange juice
- 1/3 cup arugula
- 2 ice cubes
- Pour beet juice and orange juice in a mini blender. Remove stems from arugula; place leaves in blender along with ice cubes. Blend until smooth. Enjoy!
Nutrition note: See the naturally bright color in the beet juice? It’s a sign that there’s anthocyanins in there- good for you, antioxidants.