Rhubarb, Ginger & Beet Juice Recipe


(“Dio e Zingaro” by La
Municipale Balcanica) – Hi, I’m Jerry James Stone and you’re watching Cooking Stoned. So, today’s recipe I’m
gonna do this amazing rhubarb juice recipe for you. And this actually is sort of, this recipe’s for a friend,
my friend Meg O’Neill. Which I don’t know if
you know this or not, I used to work for Discovery Channel. I was there for about five years. And she was my editor, so I worked with her on so
many different properties. And she had seen the video
that I put out on YouTube saying, “Hey, like if
you have something that “you wanna eat, that you’re craving, “hit me up, tell me what you want.” So she was like, “Give me a
fucking juice recipe, dude.” So like, here it is. Here’s a juice recipe. Meg, this one is for you. So I’m gonna start out
with a couple carrots. And by the way, as always, I will put the full
recipe in the show notes. Now we’re gonna add in
a couple apple pieces. A full apple total. Next I’m gonna add in a little bit of lime and a little tiny piece of ginger. Now, I wanna say it, this juicer is a masticating juicer,
which I really like a lot. As you can tell just the
pulp here is really dry. It gets the most juice out of it. Also, ’cause masticating
makes me think of masturbating and then I laugh a lot. But like, anyway, it’s a
really good style of juicer. I highly recommend. I’m gonna add in some red beets, which I love, which are great juiced. And then we’re gonna cut
the rhubarb into like inch pieces, which we’re then gonna boil with some water to
create the rhubarb juice. So now we’re gonna add our rhubarb to pot. We’re gonna boil it, which is what’s gonna kinda give the water the flavor. Now that we’ve simmered the rhubarb, by the way, when you do that, it’s gonna break down, it’s gonna look kinda disgusting, but we’re gonna go ahead and strain it out ’cause we only want the liquid. You sort of get this great
pink juice left behind. So go ahead and add in our rhubarb juice. Are you ready for some
pretty damn tasty juice? This is a rhubarb, ginger, and beet juice. It’s a little bit spicy,
mostly kinda tart, but it’s super refreshing. Now get the hell outta my kitchen. (bright music)

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