Carrot Ginger Juice


I've grown broccoli sprouts and juiced them for years.  Now I use the microgreens my boys grow microgreens. If you are in Charlottesville and want broccoli or radish microgreens, you can buy them at 

Many juicing recipes have come and gone, but one has stood the test of time:  The Carrot Ginger Juice.  For those of you who count your carbs, yes, this recipe has an apple.  You can leave it out and rely on the sweetness from the carrots if you prefer. 

Play around with the ingredients.  Balancing taste, carbs and staying power.    If the juice that tastes bad, it probably won’t last long in your regimen.  My personal preference is to include the apple in our everyday, normal juice.   This recipe was optimized over years for our pallets to withstand the pungent taste of the broccoli sprouts.

  • 10 carrots
  • 4 oz broccoli sprouts or microgreens
  • 1 oz radish sprouts or microgreens
  • 1 inch (half a thumb) size of ginger
  • 1 medium sized lemon, peeled (or lemon juice to taste)
  • 1 medium apple
  • 1/4 inch (half a thumbnail) size of turmeric (optional)

Makes 2-3 servings

The juicer I use is an Omega Vrt400.  I also have a Green Star.  Both are masticating juicers which cycle at less that 100 rpms.  I use the Omega more often because its vertical and can sit on our counter.  They are harder to clean than a centrifuging.  The best juicer is the one you'll use, so if you don't like cleaning, get a centrifuging juicer.  

Phytochemicals in the juice:

Carrots: polyacetylene, carotenoids, total phenolics, anthocyanins, alpha-tocopherol, and terpenes.

Ginger: 6-gingerol and 6-shogaol 

Apple: quercetin, catechin, phloridzin and chlorogenic acid, all of which are strong antioxidants.

Turmeric: curcumin

Lemon: ascorbic acid, hesperetin, naringin, and naringenin

Broccoli sprouts: sulforaphane, BITC and AITC.  

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