Anti-Inflammatory Vegetable Smoothie

I made an amazing carrot-pineapple-lemon-cucumber version of this yesterday, but I didn't note proportions, so I'll work on recreating that soon. This one was a bit too heavy on the garlic, using 1 BIG raw clove for each serving, so I've modified that here. I steamed the chopped beet for about 7 minutes to reduce/eliminate oxalates. Those are high in raw beets and can cause kidney stones.

1 lg. beet

2 med. carrots

1 big seedless lemon
3-4 small cloves of garlic

3-4 1" pieces of fresh ginger
1 handful of baby arugula for each serving

1T raw honey for each serving

a sprinkle of Himalayan pink salt for each serving

Scrub the beet and cut into chunks. Steam it for about 7 minutes until a fork slips in and out of the pieces easier than when raw, but don't overcook. Scrub the lemon, carrots and ginger but don't peel anything except the garlic.

Cut the  blossom and stem section off the lemon. Cut the whole-unpeeled lemon and carrots in pieces and divide those into 2 or 3 containers (for another day) in addition to the blender jar. Add the garlic, ginger, arugula, then cover and refrigerate.

Before blending, add the honey, salt and start with 1c water, then adjust that amount to your desired consistency. . .Lin