The Green Goddess Detox Juice

PREP TIME: 15 MINUTES   SERVES: 1 (6/8 ounces)

Every morning, before I get into the minutia of my day, I open up the fridge and start grabbing greens and carrying them over to my juicer. Just 15 minutes of light labour produces an alkaline, antioxidant delight that starts my day off right.  Get into the habit of juicing every morning and your body will reward you with energy, vitality and a sense of wellbeing.  If you are new to juicing, this combination of the earth's bounty has a lovely clean, light taste. 


Juicing is a quick and effective way to help alkalize the body & infuse the cells with a high dose of phytonutrients. However since juicing removes all fibre,  it is important to eat two to three cups of raw vegetables daily to ensure your body gets the fibre it needs and deserves! If you can use organic produce when you juice, you will be shielding your body from a slew of chemicals and that has to feel good. 


4 sticks of celery
1/4 of a cucumber
3 Lacinato (dinosaur)  kale leaves
1 apple
1/2 lemon (including the rind)

Let's Juice!

Simply blend all raw veggies together and drink immediately! If you can put your mouth under the spout as the juice comes out, even better. :)

Immunity Salad Dressing

PREP TIME:  5-8 minutes     

Nutritional Bites

Miso is a fermented food (good bacteria) most commonly made out of soybeans but you can find other yummy miso flavors in the fridge of your health food store such as chickpea (chickpea is my current fav) and brown rice miso.  It comes in the form of a paste which I find very handy for adding to my cooled soups, on top of beans (hold the grated cheese) and as I’m doing here, into salad dressings.

*Only add miso to cool and cold foods. If you add it to a hot dish, such as soup, you will kill the good bacteria! Of course it will still taste good but you will have wasted its marvelous immunity properties!! 

This recipe is a nifty way to add this incredible immunity-boosting food to your daily diet!


1/3 cup freshly squeezed lemon juice
½ cup + 1 tbsp extra virgin olive oil
1 tablespoon of miso paste (I like to use Chickpea miso as it has a delicious sweetness)
2 cloves of garlic, minced
½ teaspoon of Dijon mustard
3/4 teaspoon fine Celtic sea salt

BRIT BEET tip:  I rarely make my salad dressings in the blender – too much washing-up!  It’s so handy just to use a mason jar with a lid, along with your own power arm! (It’s a good lympathic workout too!)

Let’s Emulsify!

  1. Measure out the lemon juice and olive oil into a small mason jar.
  2. On your cutting board, mix the minced garlic, mustard and salt into a paste then add this to the lemon juice and olive oil. 
  3. Lastly, add in the miso paste and mix everything around well with a small fork.  
  4. Screw on the lid and shake the jar until your dressing is smooth and creamy. (Remember to shake well each time you use it as it may have separated.)