Richmond is a town in south west London: a pleasant place, whatever your expectations. Along the Thames populated by small river boats, the atmosphere is almost that one of an enchanted village with the wildest park in London a few hundred meters away; on the other hand, parallel to the riverside are the main streets where shops and restaurants offer many options for those who want to keep feeling the urban beat.
Every place gives the chance to find out new food and recipes, telling stories about people and their food choices. My discovery in Richmond was a Beetroot/Ginger/apple Juice. I’ve got it from a cool street vendor selling coconut water for 3.50 £. It was love at first sip.
The sweetness of the apples is in perfect harmony with the slightly sour taste of the beetroot. The ginger adds a pungent and aromatic touch. The flavor of this drink won me over. Afterwards, when I read about the beneficial properties of the beetroot juice, I just felt the “urge” to share the recipe with you all. It tastes good but it is also very healthy.
Properties of the Beetroot
Beetroot contains 90% water, protein, carbohydrates, dietary fiber, vitamins (B1, B2, B3, traces of vitamin A) and minerals such as sodium, potassium, iron, calcium and phosphorus. The characteristic red color of the roots of this beet is due to the presence of a real natural colorant, the E 162.
In the 1983 beetroot became more popular because some studies – published in the “International Journal of Cancer” – described the beneficial effects that it could have in regards to the colon cancer.
More recently a British study – published by the scientific magazine “Hypertension” and popularized by a BBC news article – found that half a liter of beetroot juice lowers blood pressure almost as an antihypertensive drug. This would come as a result of its high nitrate content, the substance used by our body to synthesize nitric oxide, a gas able to dilate the blood vessel walls.