Carrot Orange Ginger Juice
Fresh juice in the morning (only after a hot cup of black coffee) is my ideal start to the day. Bright, well-rounded, and packed with vitamins and minerals from just four simple ingredients.
Equipment
- cutting board + knife
- juicer
- Sealed glass jar for storage
Ingredients
- 1 lb carrots, scrubbed well and tops removed
- 2 Gala apples, cored decrease to 1 for a less sweet juice
- 2 oranges, peeled
- 1 inch piece of fresh ginger
Instructions
- Scrub the carrots well (or peel) and remove the tops. Core the apples. Peel the oranges. Cut a one inch piece of fresh ginger from the root.
- Start the juicer then feed the carrots through first. Empty the discard bucket if saving the carrot pulp, then snuggle the ginger between the apples and oranges and feed through.
- Pour juice over ice in a tall glass and enjoy immediately for the best flavor.
Notes
- Carrots: 1 lb is about 3-4 large thick carrots or 5-6 thinner ones.
- Oranges: Cara Cara, Blood orange, Navel, and Valencia all work. Sub with 4-5 mandarins if needed.
- Storage: store in a sealed glass jar in the fridge for up to 24 hours. Up to 48 hours if using a masticating juicer.
- Carrot pulp: see the carrot pulp section above for ideas on how to use it.