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Try one of David Lee's summer juices: Sea buckthorn berry and carrot juice; ginger root, apple and celery juice; and beetroot juice

michelle siu The Globe and Mail













The juices are best if they're consumed chilled and, for optimal nutrition, right after they're made. If you're making the juice the day before, keep it in a mason jar in the fridge. Of course, homemade juices are also a great, healthy option at summer parties - just make sure to keep them on ice and to serve them very cold. One of my favourite ingredients - the sea buckthorn berry - is high in antioxidants and ideal for a summer juice. You can purchase sea buckthorn berries at many farmers markets.

Chef David Lee is co-owner of Nota Bene in Toronto.







































Servings: 2

Sea buckthorn berry and carrot juice

1 cup sea buckthorn berries

6 medium-sized carrots, washed, peeled and chopped

Ginger root, apple and celery juice

1 cup celery, washed and chopped

3 cups apples, washed, chopped and seeds removed

1 small nugget ginger root, peeled

Beetroot juice

4 cups fresh local beetroot, washed, peeled and chopped

Method

Combine each list of juice ingredients in a juicer and liquefy. Serve each very cold and consume right after juicing if possible.

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