Carrot Orange Ginger Juice
From The Kitchen
Bright, warming, and a little spicy from the ginger. The carrots make it naturally sweet, so there's no need to add a thing.
Ingredients
- 5 carrots, scrubbed
- 2 oranges, peeled
- 1-inch piece fresh ginger
Method
- Scrub the carrots (no need to peel) and peel the oranges.
- Run the carrots, oranges and ginger through a juicer.
- Stir, pour over ice and drink fresh. No juicer? Blend everything with ½ cup water, then strain through a fine-mesh sieve or nut-milk bag.
Storage: Best enjoyed right away; fresh juice loses its brightness within a few hours. Keeps 24 hours in a sealed jar, filled to the top.
Serve it with
- First thing in the morning
- As an afternoon pick-me-up
- Alongside a protein breakfast
Stretch it with water
A splash of filtered water — or more — makes the juice go further and lightens the sugar in every glass. It's a gentle option if you're sensitive to sugar or simply looking to cut back. Start with about one part water to three parts juice, then adjust to your taste.
Gina's tip
Leave the carrots unpeeled (just scrub them well) — much of the flavor and goodness sits right under the skin.
A fresh juice is a lovely way to get more vegetables in first thing. Think of it as a bright little bonus, not a meal on its own.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina