*A big welcome to you, virtual vegan potluck attendee! Thanks for stopping by. This recipe, an ode to beets and sweets, fit in with the potluck’s featured ingredient. But please do have a look around my blog if you like what you see here!*
I had a ridiculous sweet tooth as a kid- so bad that I recall most of my juvenile activities in the context of the garbage I put into my mouth. I can still feel my feet on the warm concrete as I stood in line at the Scarsdale Pool snack bar. French fries and ketchup wafted around me in the queue as I tried to decide- Fun Dip or those greasy fries? Fun Dip invariably won out- I mean, it’s an activity as well as “food!” I didn’t love Sugarbush ski school, but I did look forward to a break in the toasty lodge, a mammoth chocolate chip cookie and a cup of hot chocolate in my icy hands. And after weekly figure skating lessons, I recall teetering off the ice to inexplicably consume some sugary ice. I was a sucker for a Slush Puppie.
For those unfamiliar- Slush Puppies are like Slurpees (and I had my fill of those too, once I got to high school)- the ingredient list likely reads: high fructose corn syrup, red dye # 3 and/or Blue #2, water. Freeze that up, swirl it around in a machine, throw in a cute doggie mascot and the kids start tugging at mom for the cash.
Many slurps later I am decidedly more conscious as to what goes in my mouth. It’s been a long haul, but since I’ve been vegan, new and healthy foods become part of my repertoire frequently- my last hurdle was to accept veggie juices & smoothies. I spent two years talking myself out of a Vitamix, but finally ran out of convincing excuses a few weeks ago. One charge later, I am the proud mama of that gorgeous invention.
Lovely organic beets from the Union Square farmer’s market.
Back to those Slush Puppies. I’ve been fine-tuning my juiceblend procedure over the last couple of weeks since the Vitamix has resided on my counter. Let me tell you, there is a serious learning curve here people! On first attempt my beet-carrot- pineapple juice was reminiscent of borscht. Drinkable, and certainly tasty, but more food than drink. With the addition of ice, several successive attempts yielded what might be described as pink- tinged carrot dressing. (I consumed it, sans salad.)
But today, I am in juice heaven. Doubling up on ice and extra process time yielded the perfect texture and flavor. The happy surprise was that lovely icey nostalgia of what could be called a grown up Slush Puppie. (Slush Dog?) With a glass of this slushy juice in hand, I can hear the comical tunes of the skaterink organist in 1982. Gone is the syrupy sweetness of youth’s slush, but the dayglo color is still here! (Even more beautiful, I think.) I mean, just look at that gorgeous pink. That’s the phenomenal phytochemical power in the beets.
Did you know that beets rank highest of all veggies in antioxidant concentration? At least as far as we know- in the most recent study, beets won out over the previous ruling champion, spinach, in antioxidant content. Beets get their color from betacyanins, powerful phytonutrients that protect plants from UV exposure and disease. And guess what? Those same phytonutrients protect us from disease. Diseases like cancer.
Just as yummy slightly melted. Love the layers of concentrated, pulpy and icey.
Beetroots are a stellar source of folic acid, fiber, manganese and potassium. But don’t forget about the greens attached to those roots! Both the greens and roots are great source of magnesium, phosphorus, some iron and vitamin B6. (However not all of the iron can be absorbed due to the high concentration of oxalates in beets, so you don’t want to count on this plant exclusively for iron.) The greens are even higher in nutritional value than beetroots – they’re richer in calcium, iron and vitamins A & C. So eat both the root and the greens- a quick steam or a toss in a pan with olive oil and garlic is all you need.
The sweetness and tang of the pineapple is a lovely compliment to the beet’s earthiness. And you can just feel your body taking in those anti-cancer nutrients, thanking you with every sip.
The first glass is full on slushy, but as it melts the texture and flavor becomes even more complex, yielding layers of frozen, semi-frozen and melted- it’s almost a slushy parfait. I just loved seeing the layers of vibrant pink.
It feels kind of decadent, but it’s just so good for you. And in a way taking care of yourself is decadent experience too. So indulge away!
- Had to show you that beautiful texture close up.
A note on the (very simple) ingredient list. Go organic with your beets. This gorgeous magenta root will be pulverized raw, giving you a huge boost of nutrients, but if he’s commercial, you’ll also get a nice dose of neurotoxins. Organic beets are cheap anyway- here in price engorged New York City, I get a ridiculous bunch of 12 beets for a mere $3.50 at the farmer’s market, with so many greens they won’t fit in the crisper. That’s enough juice for more than a week plus 2 or more servings of greens! Don’t skimp on your body, people.
The pineapple is theoretically ok to buy conventional, as they have tough skins and are less desirable to insects, thus fewer pesticides are needed. But if you can find organic, that’s always ideal.
So here we go.
Yields 1 1/2 pints- enough for two, but certainly drinkable by one!
1 large beetroot (preferably organic)
1 1/2 to 2 cups ice
variation: use 1 cup ice and 1 cup frozen coconut water. It will be slightly sweeter, so if you enjoy the sweetness level as is, use less pineapple or more beets!
Remove the greens from your beetroot- if you like (and you should!) reserve the greens for dinner. No need to peel your beetroots. When cutting your pineapple, keep the core in there. (fiber!the crowning glory of blended juice) Cut the beet in a few chunks- same for the pineapple. Throw beets, then pineapple, then ice into a Vitamix.
Squish down ingredients with the tamper- the beets and ice will take a little pushing just to get them going. Process on high for about 60 seconds- not much longer or you’ll just have juice.
Pour into glasses and drink immediately! Yum. Pink mustache removal is optional.
ps. While I call this “grown up,” I’m certain kids will love this juice too! What kid doesn’t love a sweet, icy treat? A perfect way to trick them into super healthy veggies.
What’s your favorite juice? Would love to hear.
The buttons below will take you to the previous/next VVP blogs. If you wish to navigate to my other posts, please use the links below the buttons or the menu at the top of the page. Thanks for reading!