Fall Cleanser Beet Juice and Pesto Sauce Recipe Video
Ingredients
| For the pesto sauce | ||
| Arugula leaves | 2 Cup (32 tbs) | |
| Italian parsley | 1 Cup (16 tbs) | |
| Holy basil | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Pine nuts | 1⁄4 Cup (4 tbs) | |
| Zucchini | 2 Medium | |
| For the fall beet juice | ||
| Honey crisp apples | 6 , sliced | |
| Beets | 1 1⁄4 Large (with tops) | |
| Ginger root | 1 Small | |
| Sweet potato | 1⁄2 Large | |
Nutrition Facts
Serving size: Complete recipe
Calories 2403 Calories from Fat 511
% Daily Value*
Total Fat 59 g90.2%
Saturated Fat 8.7 g43.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4256.1 mg177.3%
Total Carbohydrates 440 g146.7%
Dietary Fiber 56 g224.2%
Sugars 271.1 g
Protein 49 g98.3%
Vitamin A 406.1% Vitamin C 385.7%
Calcium 79.1% Iron 142.3%
*Based on a 2000 Calorie diet
Directions
MAKING
1. On a chopping board, place the zucchinis and using a sharp knife, chop them into 1/4 inch thick slices and set aside.
2. In a food processor, add the zucchini pieces, followed by arugula, holy basil, Italian parsley, pine nuts and garlic.
3. Place the lid of the processor and blend for about 6 - 7 minutes or until well combined.
4. Once done, remove the pesto into a bowl.
SERVING
5. Serve the raw vegan pesto sauce as a salad dressing or as dip with zucchini chips.
For the Fall Beet Juice Cleanser
MAKING
1. In a juicer, add in the apple slices and blend well for about 4 - 5 minutes or until the liquid is nice and smooth.
2. Once done, add in the beets, ginger root, sweet potato and blend well for about 5 - 6 minutes or until it becomes nice and smooth.
3. Take a large bowl, using a strainer, strain the liquid until only the pulp remains.
4. Take a glass jar or pitcher and pour the strained beet juice into it.
SERVING
5. Serve this Fall Beet Juice Cleanser either chilled or at room temperature in tall glasses.
Chef
