Root Doctah Recipe

Prepare produce

Wash all produce thoroughly. Peel and chop the beets into 1-inch pieces. Core and quarter the apple (leave skin on for nutrients). Roughly chop the parsley. Halve the jalapeño and remove seeds if you prefer milder heat. Peel and roughly chop the ginger. Halve the lemon and set aside for juicing.

Juice ingredients

Feed the beets, apple, parsley, jalapeño, and ginger through a cold-press juicer or centrifugal juicer, alternating firmer items (beet, apple) with softer items (parsley) to help extraction. If using a high-speed blender instead of a juicer, place the beets, apple, parsley, jalapeño, ginger and 1/4 cup cold water in the blender and blend on high until very smooth, then strain through a fine mesh sieve or nut milk bag to extract the juice, pressing or twisting to release as much liquid as possible.

Add lemon

Squeeze the juice of 1 lemon into the extracted root-and-herb juice and stir to combine. Lemon brightens flavor and helps preserve color.

Season and enrich

Add 1 tablespoon organic flax oil to the juice and stir vigorously or briefly blend (about 5–10 seconds) to emulsify the oil into the juice. This adds omega-3s and a silky mouthfeel. Taste and add 1/4 teaspoon Himalayan sea salt, stirring to dissolve. Adjust salt to taste, adding up to 1/2 tsp if desired.

Adjust texture & chill

If the juice is too thick or intense, dilute with up to 1/4 cup cold water, a tablespoon at a time, until desired consistency and flavor are reached. If you used a blender and strained, you may also stir back a tablespoon of the reserved pulp for more body. Serve over ice if desired.

Serve

Pour into two 8–10 oz glasses (or one large 16 oz glass). Garnish with a small parsley sprig or a thin slice of jalapeño if desired. Consume immediately for maximum freshness and nutrient retention. Refrigerate any leftovers in an airtight container for up to 24 hours and shake before drinking.