The other part of my birthday present arrived in the mail: The Juicing Bible. It’s a comprehensive guide packed with information and recipes for juices, smoothies, and roughies. I couldn’t wait to try a recipe, so I checked the index for something with carrots. This one stood out — it’s the best juice I’ve made so far and one of the finest blends I’ve ever tasted. I plan to make many more winners like this. I always chill my juices in the fridge before drinking them, and I often double recipes so that Dino and I can each enjoy a small glass in the evening, while I fill a travel mug to take to work for breakfast.
Carrot Apple Juice
Adapted from The Juicing Bible (Second Edition) by Pat Crocker
Ingredients:
- 4 medium carrots
- 2 stalks celery
- 1 apple (any crisp variety works well)
- 4 sprigs fresh parsley
Directions:
- Wash all produce thoroughly. Trim carrot ends and remove any bruised parts from the apple. If your juicer requires smaller pieces, chop to fit.
- Feed the carrots, celery, apple and parsley through a juicer in that order to help extract maximum liquid and flavor.
- Whisk the juice briefly to combine flavors and pour into a glass. Chill before serving if you prefer a cold drink.
Serving tips:
- Double the recipe to share or to keep a travel mug for breakfast on the go.
- For a brighter finish, add a squeeze of lemon or a small piece of ginger.
- Store fresh juice in a sealed container in the refrigerator and consume within 24–48 hours for best flavor and nutrients.
MacGourmet Rating: 5 Stars