Carrots are a great way to get into juicing…. they are a great staple for any juice recipe. They provide a good base to mix in and experiment with other vegetables. They are not too sweet and not too bitter. Here are a few carrot juice recipes to get you started . When you prepare the ingredients keep the skin on (if using organic produce) and benefit from the nutrients just under the surface of the skin.
1/4 inch piece of ginger
Cut the ginger leave the skin on. Core the apples. Slice off the tips of the carrots and put through juice extractor.
4 to 6 carrots
¼ beetroot (peel off skin)
Core the apples. Peel the beets. Slice off the tips of the carrots and put through juice extractor.
1 celery stalk
Core the apple. Slice off the tips of the carrot. Slice of tip of the celery stalk and and put through juice extractor.
Experiment with different quantities to vary the sweetness and taste. The vegetables are most flavorful when juiced and consumed at room temperature. You can store juices overnight or for a short period of time in the refrigerator, but let the juice warm up to room temperature before drinking when possible. Vary the quantities of ingredients to get a different taste. For example; adding more apple will give a sweeter taste, while more celery or green vegetables will give the juice more of a bite.
Carrot Juicing Tips
Here are a few tips to keep in mind when juicing carrots:
1) Never looking into the food chute while the juicer is running. From time to time small particles of carrots get propelled back and can cause damage.
2) Only use the plunger to push the carrots down into the chute. Using an item knife or a wooden spoon can be potentially dangerous.
3) To save time purchase a greater number of thinner carrots instead of the fat ones. This way you will not have to spend time cutting them to fit the chute on the juicer. If you purchase a juicer with a very wide mouth then it does not matter.
4) Organic is better it will save you time and reduces exposure to potentially toxic substances.