I wish I could remember where I saw my first sweet potato juice recipe. It was a mind-blowing day.
Juicing a sweet potato has never really been up there on my priorities list because, well, I didn’t even know juicing a sweet potato was even possible. But wouldn’t you know it, it is possible and it’s pretty darn healthy, too.
Paired with the beets and carrots to sweeten things up, and this is one heck of a cleansing juice recipe if I do say so myself.
I was super stoked to get home from the photography course and play around with all of the tips and tricks I learned during the session. Cards, light bounces, food styling, it was one packed workshop. I spent hours yesterday just playing around with this recipe, drinking juice, and having to make a second batch when I’d realized I drank all of the subject I was trying to capture, ha! It’s been a long time since I just had fun behind the lens and wasn’t worried about timing, outcome or meeting expectations.
It’s so much easier to approach life that way – no expectations, just have fun, and roll with it.
Gosh, I have to remember I said that.
To print, email or text this recipe, click here.
- 1 medium beetroot, washed and quartered
- 5 large carrots, washed
- 1 medium sweet potato, washed, peeled and quartered * see note
- If you have a ‘high’ setting on your juicer, is it to make this juice. Begin with beets and work your way down the ingredients list.
View nutrition information (once on page, scroll down)
For those wondering, I use an Omega 8006 Nutrition Center Commercial Masticating Juicer.