Make a Chili Beet Corn Juice
Description
Have you ever tried making your own corn milk?
It is super easy to make in a cold press juicer and it provides a nutritious sweet base to mix in other ingredients. You don’t need to soak anything, you don’t need to strain anything either when using your Kuvings cold press juicer.
This recipe is spicy, sweet, lemony, and tangy.
It is best served cold from the fridge.
You can always use less chili and less lemon if you want to tone down the tangy chili kick.
I really enjoyed it!
Ingredients
1 corn, kernels removed
1 cup of filtered water
1 beetroot
2 lemons
3 thyme sprigs
2 green chili peppers
1 apple, golden
Juicing Time: 6 mins
Juice Qty: 600ml
Serves: 3
Preparation
Corn
Remove the outer husk
Top and tail the corn cobs so they have a flat end on which to stand
Slide your knife down the cob to remove the kernels
Beetroot
Cut in half and then into quarters
Slice each half into thin slices to make it easier to press.
Juice with skin on
Lemon
Remove stickers and cut off any hard end points
Slice lemons into rounds with skin on to give more flavour and get more juice from each lemon.
Thyme
Pinch the top of the wooden stem and run your fingers down to remove the leaves and shoots from the woody stem
Chili
Cut off the stalk end
Cut in half lengthways and remove the seeds if you don’t want it too hot, otherwise leave them in
Apples
Remove the stems and remove any stickers
Juice apples whole with skin and seeds.
Cut in half or quarters if too big to fit into the wide chute.
Method
Make the corn milk first.
Close the cap on the juicer. Add all the corn kernels and then pour the water into the juicer and allow it to mix before opening the cap and releasing the juice.
Next, add the thyme sprigs and the chili together followed by the apple.
Juice the beetroot next adding about 1/4 of the slices at a time.
Finish making this juice recipe with the lemon slices.
Tip: when buying corn look for fresh organic cobs because most conventional corn is GMO.