Tag Archives: carrot
Beetroot juice combinations: apple and ginger, orange and carrot, berries and lime
Three beetroot juices beyond our everyday foundation recipe: beetroot, apple and ginger; beetroot, orange and carrot; and beetroot, cucumber, berries and lime. With a guide to how much beetroot to use and a tip for taming the earthy taste.
Fruit and Vegetable Purées for Babies, Made in a Sana Juicer
The homogenising screen on a Sana 707, 727 or 929 presses cooked vegetables and soft fruit into smooth purées for babies starting solids. Three of our recipes, plus what the NHS advises on weaning, salt, honey, juice and storing baby food.
Juicing on a budget in South Africa
How to keep fresh juice affordable in a South African kitchen: a carrot base, cheap fillers, seasonal and second-grade produce, better storage, home-grown greens, and a simple way to work out what each glass costs.
What to do with juice pulp: crackers, fritters, stock and more
Juice pulp is the fibre-rich part of everything you juiced, and most of it can be eaten. Here is which pulp to keep, how to store it, and our recipes for seed crackers, carrot fritters, vegetable stock and apple oat bars.
Savoury and spicy juices: tomato, pepper, watercress and more
Vegetable-led juices for anyone who finds fruit juice too sweet: a garden tomato juice, a peppery watercress and lime, and a butternut and carrot with cinnamon, plus two bolder ideas and how to handle chilli, garlic and horseradish.
Batch juicing: how to juice for the week and keep it fresh
How to juice once and drink well for days: how long fresh juice really keeps, how to store it, what freezes well, and a Sunday batch of carrot, apple, orange and ginger.
Fruit juices the whole family will drink
Three family fruit juices and a handful of variations for South African summer fruit, with practical prep tips, a sensible take on sugar, and what to know before giving fresh juice to little ones.
Carrot and beetroot juices: two foundation recipes and their variations
Our two everyday root juices: carrot, orange and ginger, and beetroot, cucumber, ginger and lemon. With variations for each, plus the practical side: peeling, yields, earthy flavour and beetroot stains.
Ginger and Turmeric Shots on a Slow Juicer
Two simple shots made with fresh roots on a slow juicer, with the practical answers: whether to peel, how strong to make them, how much to drink, how to freeze them and how to deal with turmeric stains.
