5 Ingredients or Fewer

Carrot Juice Recipe

Photo by Luna Regina
Author Notes

Summer is coming; the weather is getting sunnier and hotter every day, so it’s important to stay hydrated. While plain old water can get boring sometimes, why don’t we make some carrot juice instead?

Needless to say, making juices cannot be any simpler; you just put everything in the machine and voilà, there’s your refreshing drink. Not only is it refreshing, but this carrot juice will also benefit your health and improve your eyesight, thanks to all the vitamins within!


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Luna - Healthy Kitchen 101

  • Prep time 10 minutes
  • Cook time 5 minutes
  • Makes 1 glass
Ingredients
  • 3 medium carrots
  • 1 apple
  • 4 pints celery
  • 1/2 sprig peeled fresh ginger or ¾ teaspoon of ground ginger (depends on taste)
In This Recipe
Directions
  1. - Preparation (~7 minutes) + Wash everything thoroughly + Peel and cut the carrots into quarters, vertically + Peel the apple, then slice it into 6 chunks (If you’re using a centrifugal juicer, cutting the apple in half should do) + Chop the celery ribs into 3 equal parts + And the ginger for taste. I prefer ½ inch peeled fresh ginger.
  2. - Steps (~2 minutes) + Pass all the ingredients though the juicer. + Stir to mix the juice up. + Add a carrot flower to garnish. + It is done! Enjoy the fresh, tasty orange zinger immediately or fridge it in an airtight jar to avoid oxidation
  3. Tips you might find useful: Don’t put everything of ONE ingredient in the feed chute simultaneously. You should try to mix them up while tossing them in the juicer. For instance: try 3 pieces of cut carrot and 3 pieces of chopped celery ribs in one go. This way, the drink will get even more mixed up. Be gentle with the pusher. Sometimes when you rush things, things… splash. I mean the ingredients might get spun straight off to the pulp container before they get squeezed properly if you apply to much pressure. Think of it more as a lid or a “lodger” than a pusher. Go easy on the ginger. Although it’s the “zing” factor, this is a totally personal choice. You might want to use less ginger, or maybe none, if you choose to. But I really do recommend it, if not for its taste then for its benefits. Ginger should not go last. Since the amount of ginger used is tiny, it needs to be washed down by other watery fruits or veggies. Put the ginger in between the carrots or celery ribs would be best.

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