We can’t get enough of these rainbow-bright blends, whether it’s first thing in the morning or for an afternoon pick-me-up. You can feel these fresh and easy quenchers doing you good!

Beetroot, ginger and pear juice

Ingredients:

200g beetroot, peeled and grated

1 tablespoon peeled and grated ginger

2 William (green) pears, cored and grated

2½ cups (625ml) water

1 cup ice, plus extra to serve

Method:

Place the beetroot, ginger, pear and water in a blender and blend until smooth. Add the ice and blend again until crushed. Pour into

a jug, add the extra ice and serve.

Makes 1.25 litres.

Carrot, orange and turmeric crush

Ingredients:

2 carrots (280g), peeled and chopped

1½ cups (375ml) fresh orange juice

1½ cups (375ml) water

1 teaspoon peeled and grated fresh turmeric

2 tablespoons lemon juice

1 cup ice, plus extra to serve

1 orange, sliced

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Method:

Place the carrot, orange juice, water, turmeric and lemon juice

in a blender and blend until smooth. Add the ice and blend until crushed. Pour into a jug and add the sliced orange and extra ice

to serve.

Makes 1 litre.

Kale, banana and mint crush

Ingredients:

100g kale, trimmed and chopped

1 cucumber, roughly chopped

1 banana, peeled and chopped

¾ cup mint leaves, plus extra to serve

2½ cups (625ml) water

1 cup ice, plus extra to serve

Method:

Place the kale, cucumber, banana, mint and water in a blender and blend until smooth. Add the ice and blend until crushed. Pour into

a jug and add the extra ice and mint leaves to serve.

Makes 1.25 litres.

This is from the sixth issue of Donna Hay Fresh + Light magazine, on sale now. For more Fresh + Light recipes, head to www.donnahay.com.

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