My Favorite Juice: Carrot Ginger

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I grew broccoli sprouts and juiced them for years about four years for Mara.  Many recipes have come and gone, but one has stood the test of time:  the carrot ginger.  And it's recently made it's way back to my kitchen as I've been juicing the loads of fresh produce I'm getting. 

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.  Our personal preference is to include the apple in our everyday, normal juice.  And it's nutrient-dense!  Bon appétit

  • 10 carrots
  • 4 oz broccoli sprouts
  • 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 we used was an Omega Vrt400.  We also have a Green Star.  Both are masticating juicers which cycle at less that 100 rpms.  We use the Omega more often because its vertical and can sit on our counter.

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

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