Apple and Carrot Juice – Basic Recipe

Apple and Carrot Juice – Basic Recipe

Ingredients:

• 2-3 medium-sized apples (any type you prefer, like Fuji, Gala, or Granny Smith for a tarter juice)
• 3-4 medium-sized carrots

Equipment:

• Juicer

Instructions:

1. Prepare the produce:

   • Wash the apples and carrots thoroughly.
   • For apples, you can core them if you prefer, but it’s not strictly necessary for most juicers. You can also peel them if you wish, but leaving the skin on adds more nutrients and fiber. Cut them into pieces that fit your juicer’s chute.
   • For carrots, trim the ends. You can peel them if you like, but a good scrub is usually sufficient. Cut them into pieces that fit your juicer’s chute.

2. Juice:

   • Turn on your juicer.
   • Feed the apple and carrot pieces alternately into the juicer. This can help with the juicing process and ensure good flavor blending.

3. Serve:

   • Pour the freshly made juice into a glass.
   • Serve immediately to enjoy the freshest taste and maximum nutrients.

Optional additions and tips:

• Ginger: A small piece of fresh ginger (about 1/2 to 1 inch) can add a zesty kick and additional health benefits. Peel it before juicing.
• Lemon: A squeeze of fresh lemon juice can brighten the flavor and help prevent oxidation (browning).
• Beets: The image also shows beets. If you want to incorporate them, start with a small amount (e.g., half a small beet) as they have a strong flavor and can turn the juice a deep red/purple. Peel beets before juicing.
• Sweetness adjustment: If your juice isn’t sweet enough, use sweeter apple varieties. Avoid adding sugar.
• Storage: Fresh juice is best consumed immediately. If you have leftovers, store them in an airtight container in the refrigerator for no more than 24-48 hours, as nutrient content can diminish over time.