I am the laziest home cook I know. Unlike my husband, who will slave for hours to master a fancy dish that doesn’t even use up all the white space on a plate, I rarely mess with recipes that can’t be tripled or quadrupled. It’s not that I don’t enjoy cooking. It’s all the time spent prepping and cleaning up afterwards. Why repeat that work unnecessarily? If the dish turns out yummy, I don’t want to have to start from scratch, just to get another taste. If time is money, then economy of scale is my friend. As are leftovers.
He’s in it for the technique. I’m in it for the encore.
How lazy am I? I look for ways to cut corners making smoothies. That’s right. The fastest meal in the world is too slow for me unless I can streamline one or more steps.
Which is how I wound up with these frozen gems:
I know, you can’t take your eyes off it. It’s a blend of freshly-squeezed beet juice, turmeric juice and ginger juice that I then froze. I wanted a convenient way to boost the nutritional content of each smoothie without recreating the wheel every time. I also didn’t want to have to worry about food waste, or adding more items to my standing weekly shopping list. My refrigerator is already packed tight, and fresh root vegetables take up a lot of room. Juiced and frozen into cubes? Not so much.
Much has been written about the role inflammation plays in disease, and there have been countless studies done on the positive anti-inflammation and antioxidant effects of these potent wonder foods. You can read all about it here, here and here. (As always, it’s a good idea to talk to your doctor first, especially if you are on medications for which there might be contraindications.) This post is about the how rather than the why because I assume you are more than able to Google that information for yourself.
This many. Approximately. Give or take. More or less.
You’re smart. You’ll work it out.
If you don’t have a juicer, you can try blending the peeled produce and then straining the juice through a piece of cheesecloth. Just know that you will need to be super careful and wear old clothes. If the beets or its juice get away from you, your entire kitchen could wind up looking like a murder scene. (If you’ve ever tried to remove beet juice stains, you’ll understand why I don’t want to mess with this process more than once a month.)
Friends, green smoothies are great, but crimson-y purple smoothies are even better. So let’s level up. If you haven’t thought about ways to get the absolute most out of this portable meal, with as much nutritional variety as possible, it’s going to get old real quick. Are you a veteran of the 10 Day Green Smoothie Cleanse, or similar detox program? This is your opportunity to break free from basic smoothie recipes and start experimenting with superfoods which you would otherwise find challenging to eat on their own, or work into your weekly meal plan.
While I appreciate the nutritional value of beets, I’m not going to sit down to a plateful and call it a meal. But I’ll knock back a beet-infused smoothie with no problem.
In my next post I share my favorite recipe using these frozen beet pops. It’s good stuff.6