Beet Juice with fennel, carrot and apple

My sister Josie and I developed a interest in health and nutrition early in our teens.  As children, we were exposed to a variety of fresh seasonal fruits and veggies and we were fortunate to have a mother who created balanced meals with lots of nutritious greens and colorful veggies and fresh fruit juices.   We had the added benefit of living in the Philadelphia area where there was an abundant variety of exotic and international fruits and veggies…Oh..I can’t forget to mention my father’s peach and fig trees that produce huge juicy peaches and figs in our backyard…..that’s Italiano

We started juicing in our early twenties when it wasn’t cool or “trendy”..  We realized the  benefit of eating well and supplementing our diet with juicing and it has become a way of life for us and our children.    

We have a variety of cool recipes and I will post a new one monthly.  Today’s featured juice is a combination of organic red beets, beet greens, beet stems , apples, carrots and fennel with fronds   I cut up some red grapes and added them to the juice for texture.   The juice should be consumed right away to maintain nutrients however, if you must store, keep in frig in glass container for no longer than 24hrs.  

I use a Breville juicer but looking into purchasing a slow juicer …if anyone has recommendations.  please post.  My sister, Josie uses a juice blender which maintains the fiber.  it is a personal preference…but all beneficial.!!  Hope you will try one…. ..

Cent anni !  (100 years of health my friends)

Kathy Barbato,

3 Italian Sisters.