Bitsy Beet

Category: Recipes

  • Blitz Power Juice

    Blitz Beet Power Juice is a bold, pregame beet blend designed to be sipped 60–90 minutes before activity to support circulation, focus, and warm-up readiness. It pairs beets, citrus, apple, ginger, and hibiscus tea for a tart, smooth, athlete-friendly drink that is best within 36 hours refrigerated in a sealed container.

    Ingredients

    • Orange, peeled: 50–60 g (about 1/3–1/2 cup chunks)​
    • Lemon, peeled: 15–20 g (about 2–3 tbsp chunks)​
    • Carrots: 65–75 g (about 1/2–2/3 cup chunks)​
    • Green apple: 90–100 g (about 3/4 cup chunks; about 1/2 medium apple)​
    • Beets, peeled: 160–185 g (about 1.5–2 cups chunks)​
    • Ginger root: 7–10 g (about 1.5–2 tbsp chopped)​
    • Hibiscus tea: 3.5–5 g dried hibiscus or 2–3 tea bags, brewed in 400-475 ml (13.5 – 16 oz) and cooled​

    Directions

    1. Wash all produce thoroughly under running water.​
    2. Brew the hibiscus tea by adding 400–475 ml spring or filtered water to the Instant Pot, adding the dried hibiscus or tea bags, using low pressure, no keep warm for 1 minute, then turning it off, straining or removing the tea, and setting it aside to cool completely.​
    3. Peel the beets, orange, and lemon, then cut them into pieces about 1–2 inches wide and 2–3 inches long so they fit easily into the Nama J2 hopper.​
    4. Wash and roughly chop the carrots into 1–2 inch pieces and set aside.​
    5. Roughly chop the green apple into 1–2 inch chunks and set aside.​
    6. Peel if desired and roughly chop the ginger into small pieces so it can sit on top of the hopper load.​
    7. Load the Nama J2 hopper in this order: place the orange pieces at the very bottom, then add the lemon pieces on top of the orange.​
    8. Add the carrot pieces on top of the citrus, then add the chopped apple on top of the carrots.​
    9. Place the beet pieces on top of the apple, then place the chopped ginger on top of the beets as the final layer.​
    10. Close the lid, start the juicer, and run it until the pulp output and juice stream are minimal, letting it go a bit longer as needed so the beets clear fully.
    11. Pour the fresh beet–citrus juice into a container, then add enough cooled hibiscus tea to reach a total volume of 32 oz; if needed, top with a little cold water, stir well, and chill before serving.
    12. Store in a tightly sealed container in the refrigerator and use within 36 hours for best flavor and nutrient retention.

  • Crush Recovery Juice

    This Crush Green Recovery Juice is a chlorophyll-rich, anti-inflammatory green blend designed for post-game or post-training recovery, combining structured hydration, mineral-rich greens, and a calming tulsi tea base. It is built for athletes who need joint-friendly, gut-gentle support after heavy contact, high-volume training, or long clinical days on their feet.

    Best used or frozen within 36 hours.

    Ingredients

    • Baby kale: 15–20 g (about 1/2–3/4 packed cup)
    • Cilantro: 7–10 g (about 1/4–1/3 packed cup)
    • Watermelon rind, white/light green only: 325–350 g (about 1.5–2 cups chopped)
    • Cucumber: 110–125 g (about 3/4–1 cup chopped)
    • Celery: 90–100 g (about 1 cup chopped; ~2 small stalks)
    • Green apple: 105–115 g (about 3/4–1 cup chopped; ~1/2 medium apple)
    • Ginger root: 10–12 g (about 2 tbsp chopped)
    • Fresh turmeric root: 5–8 g (about 1 tbsp chopped, peeled)
    • Tulsi (holy basil) tea: 3.5–5 g loose leaf OR 2–3 tea bags, brewed in 400–450 ml (13.5-15.2 oz) water and cooled

    How to make it

    1. Wash all produce thoroughly under running water and scrub the watermelon rind before cutting.
    2. Brew the tulsi tea by adding 400–450 ml water to the Instant Pot, adding the tulsi (loose or bags), using Keep Warm or Yogurt for 6–8 minutes with no pressure, then turning it off, straining or removing the tea, and setting it aside to cool completely.
    3. Remove the red watermelon flesh to reserve for another use, leaving only the rind (white and dark green parts). Cut the rind into pieces about 1 inch wide and 3–4 inches long.
    4. Roughly chop the baby kale and place it in the bottom of the Nama J2 hopper.
    5. Roughly chop the cilantro and place it on top of the kale in the hopper.
    6. Place the cut watermelon rind on top of the cilantro in the hopper.
    7. Roughly chop the cucumber into 1–2 inch pieces and place them on top of the rind.
    8. Roughly chop the celery into 1–2 inch pieces and place them on top of the cucumber.
    9. Roughly chop the green apple and place it on top of the celery.
    10. Roughly chop the ginger and place it on top of the apple.
    11. Peel if desired and roughly chop the turmeric, then place it on top of the ginger.
    12. Close the lid, start the juicer, and run it until the pulp and juice stream slow down. Let it go a bit longer so the greens clear fully.
    13. Pour the fresh green juice into a container, then add enough cooled tulsi tea to reach a total of 32 oz. If needed, top with a little cold water, stir well, and chill before serving.