Beetroot is rich in iron but it is strong and earthy, so it's good to combine it with other fruits and veggies. Carrots are the perfect base for this juice, and pomegranates serve as a great source of vitamin C, enabling the iron to be absorbed more easily.
6 medium carrots
2 medium beet(root)
2 medium pomegranates 230 ml/1 cup water
1 teaspoon flaxseed oil
Serves 1–2
Wash and slice the carrots and beet(root), without peeling. Cut and segment the pomegranates, dividing the seeds from the membranes. Start juicing, adding a little of the water from time to time. Add the oil to the juice, stir and serve immediately.
If you have leftover juice, keep it refrigerated and drink within 12 hours. If pomegranates are out of season, use oranges or lemons instead. Red cabbage works well instead of beet(root), and will give this juice a fluorescent purple glow.
This recipe is from My Vegan Kitchen by Dunja Gulin. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.