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The Sun
10-05-2025
- Health
- The Sun
From shots to protein bar – we test products using superfood beetroot
YOU can't beat beetroot – as research shows it could benefit your body and brain. It can even help you run faster because beets are rich in nitrates, which the body converts into nitric oxide, a compound that helps relax blood vessels, improving blood flow and oxygen delivery to muscles. And it's packed with more antioxidants than tomato, carrot, orange and pineapple juice. Today, I test three beet boosters. DAILY SHOT PLENISH Beet Balance Shots are a daily dose of beetroot, apple (74 per cent), ginger, lemon juice, with the added benefit of vitamin C for glowing skin plus B6 and folic acid. Best of all, they taste amazing. Each 60ml bottle has just 26 calories and 100 per cent of your reference intake of B6, which is great for regulating hormones. There is no added sugar. I would prefer if it was more beetroot and less apple, but I love these. I am sure they give me energy before a run. or currently £1.50 each with a Tesco Clubcard. My 60-year-old mom looks like she's in her 30s - she gave me her DIY skin spray recipe, it'll take years off your face VERSATILE JUICE IT looks just like red wine when you pour it into a glass, but Cawston Press Brilliant Beetroot tastes much earthier than the shot. That's because it is 90 per cent beetroot juice and just 9.9 per cent apple juice, with a little citric acid and vitamin C added. It doesn't have that off-putting aroma which some vegetable juices have, and it is only 39 calories per 100ml, with eight per cent sugar. This is also a really versatile product – you could easily add it to soups, casseroles, shakes or pancakes for an extra vitamin hit. Plus, there is the added bonus of this juice being a long life product, so you can keep it stashed away in the store cupboard before you open it. 1-litre, on offer for £2.65 with a Clubcard at Tesco. PROTEIN BAR BODYME Beetroot Berry Vegan Protein Bar contains protein powder blend (pea protein, sprouted brown rice protein, hemp protein) with cashews, coconut nectar, dates, goji berries, beetroot raspberry and coconut oil. And all of them are organic. There is not loads of beetroot in here, but this is a great snack bar. Each 60g bar includes 16g of plant protein and is packed with nutrients, vitamins and minerals. No added sugar or sweeteners in here. There is 9.5g of fat, but that comes from nuts and coconut oil. I found these were a great pick-me-up to help beat my usual mid-afternoon energy slump – without the jittery crash that comes after a coffee hit. £2.90 per bar from
The Guardian
09-05-2025
- General
- The Guardian
Cocktail of the week: Pip's rhubarbarella – recipe
Like our food menu, our drinks list seeks to minimise wastage while at the same time highlighting the best produce of the season. And this drink is no different, pairing leftover open white or sparkling wine with at-its-peak rhubarb. Serves 1 For the rhubarb wine cordial (to make about 12 drinks; optional)250g rhubarb200ml dry white or sparkling wine200g caster sugar 4g black peppercorns 3 bay leaves 5g dried hibiscusCitric acid, or lemon juice, to taste For the drink40ml dry gin – we use Plymouth15ml dry triple sec – we use Mouse Kingdom's Orange Marmalade Quad Sec, because they're local to us in Manchester50ml rhubarb wine cordial (see above and method), or shop-bought rhubarb juice50ml soda water, or to taste If you're making the cordial, wash the rhubarb stalks, then chop them into 5cm lengths and put in a pan filled with 250ml water. Cook on a gentle heat until it's falling apart, leave to cool, then strain through muslin. (At the restaurant, we add 1ml Pectinex and leave for 45 minutes before straining again, to aid clarification, but that's entirely optional.) Alternatively, just use a shop-bought juice such as Cawston Press's apple & rhubarb instead. Pour the rhubarb juice into a clean pan, add the wine, sugar, peppercorns, bay and hibiscus, and stir gently over a low heat until the sugar dissolves. Fine strain, leave to cool, then add citric acid or lemon juice incrementally to taste, until the cordial is bright and tart; taste it first, though, because it may not need any at all. Decant into a clean bottle or jar, then seal and store in the fridge for up to a week. If you like, rinse and dry the bay leaves to use as a garnish later. To build the drink, measure the gin, triple sec and cordial into a shaker, add ice and shake hard. Fine-strain into a highball glass filled with fresh ice, top with soda stir to combine and serve. Grace Oatway, beverage manager, Pip, Treehouse Manchester
