Cancer Fighting, Anti-Inflammatory Ginger-Beet Juice Recipe

Beets are a nutritionally powerful vegetable and one of most favorite among people. You should consume them whenever you can, especially in the spring and fall when our body is in need of detoxification. Beets can be cooked, steamed, juiced or simply julienned in a colorful salad with a few slices of fresh avocado and a pinch of sea salt.

Even a small serving (1 cup a day) of raw or lightly cooked beets brings a wonderful combination of phytonutrients, vitamins and minerals, which not only help the body in detoxification, but also prevents cardiovascular disease, inflammation, as well as certain types of cancer, especially cancer of the colon.


The phytonutrients contained in beets are called betalains. They assist in cleansing the body of waste by accelerating the liver’s detoxification mechanisms and reduce oxidative damage triggered by free radicals. Betalains are sensitive to heat.

Beets are a nutrition “driving force” and not only the roots, but also their greens, which are generally chopped off and discarded. Beet greens, like swiss chard and spinach, are a very powerful source of beta-carotene and alkalizing minerals such as potassium, magnesium and calcium.  So make certain choice to add them to your plate, instead of throwing them away. Put them in a salad, juice or as a lightly steamed garnish to your main dishes.


  • 1 medium size beet root (peeled)
  • 1 red apple (organic if juicing with the peel)
  • 2 medium size carrots
  • 1″ ginger root (optional)
  • 3-4 stalk of celery
  • handful of parsley or cilantro (optional)

How to Prepare:

It is very simple and easy to prepare, just mix and blend all ingredients. Drink right away or store in an air-tight container in the fridge.