Carrot Juice Recipe

Tired of drinking bitter leafy greens to lose weight? Want a different taste with low calories intake? Then you should definitely take a look at this easy recipe of carrot apple celery juice based drink. It is super simple and barely takes time to make. I call it the “orange zinger”. You’ll see what I mean once you’ve tasted it.

Carrots are packed with vitamin A, which is of importance to our health: proper vision, immune function, reproductive health, cell formation and cell communication. Carrot juice also contains antioxidant nutrients, including vitamin C, though at a minor capacity. Regarding mineral content, carrots are not exactly “rich”. Still, a balanced diet with carrots at the side will help you meet your daily needs.

Most importantly, carrot juice has a light, lovely taste that truly freshens up our drink. If you are not a fan of carrots yet, you should be now! But juicing carrots is a tricky business, especially when you don’t have a good juicer in your kitchen. So… you should really look for a suitable one.

You can find it at 8 out of 10 local grocery stores. Celery is not rare and also a great choice of leafy greens for your diet, thanks to its fat-free, nutrient-rich nature.

1 medium stalk of celery offers a decent amount of vitamin A, C, K and minerals such as sodium and potassium. Meaning, eating celery, or drinking its juice, actually assists your blood clotting process and regulation of blood pressure. It is also an ample source of manganese, which is needed in the maintenance of brain and nerve function.

Apart from all that, it is the delicate, distinctive flavour that makes it a favorable choice to veggie lovers and juice enthusiasts alike.

First of all, ginger is straight-up amazing. There are no ways around it. Not a single person that I know who has a thing or two for food has dared to speak ill of ginger.

Second of all, symptoms of motion sickness, chemotherapy nausea, inflammation, pregnancy-related nausea and vomiting has been suggested to be well-managed with fresh or powdered ginger. Moreover, several analytical researches on its intervention in heart diseases and diabetes have also shown constructive results.

Final of all is the uniquely explosive aroma of this particular root (if you’re not into it yet, It will grow on you, I promise!) It certainly adds a factor of “zing” to our mixture.

“An apple a day keeps the doctors away”. That just says it all!

Let’s see: nutrition powerhouse, rich of antioxidants, contains phytochemicals which are believed to lower the risk of cardiovascular disease, cancer, asthma, etc. I can go on and on about this miracle of a fruit. And a fun fact: apples are apparently a member of the rose family.

Though, the sugar level in apples is somewhat high compared to other fruits. You can really tell by just having a taste. A medium size apple (about 182g) has roughly 19g of sugar. So if you are in a low sugar diet, i suggest you use half or a quarter of an apple instead of one whole.

Healthy Kitchen 101

Makes: 1 glass


  • 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


  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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