When beetroots are in season, this is one of my favourite juices. If you can find purple kale leaves they work brilliantly in this. The key with juicing is to keep your colours within the same family (eg in this instance, purple). Otherwise you'll end up with brown juice - not too appealing.
If you can't find purple kale, then green kale will work just as well (the beetroot will overpower the green colour), or just skip that ingredient and use the rest. The ginger and lemon give this a wonderful warming kick too.
Serves 2 as a snack (or 1 thirsty person)
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4 purple kale leaves
1/4 lemon (skin removed) OR 1/2 lime
Chop your ingredients into small pieces and feed them into your slow juicer, then add the water at the end to push through the remaining produce. Add ice then drink straight away, or put in a sealed jar filled to the top, and drink within 24 hours.
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A gorgeous blend of anti-inflammatory and antioxidant rich turmeric, flavoursome curry, spicy cayenne, and a hint of salty sweetness. These yummy little morsels are new my favourite pre-dinner snack, as well as being amazing sprinkled over Asian dishes. Insanely delicious!