Anti-inflammatory carrot based juice with ginger, tumeric, black pepper, and a hint of cayenne.
vegan – gluten free – organic – raw
mise en place: 10 minutes
prep time: however fast your juicer can handle the carrots and lemon
creates: around 16 ounces of juice
tools we use
knife and cutting board
juicer
optional microplane or zester
things you need
12 medium size organic carrots
2 tbsp organic lemon juice (1 lemon)
1/4 tsp organic ground ginger
1/4 tsp organic ground turmeric
1/8 tsp organic ground black pepper
pinch of cayenne
here’s how
prep the carrots by cleaning and cutting off the tops
prep the lemon by cutting off the peel and pith (the white part under the peel)
juice the carrots and lemon
add the spices to the juice, shake or stir well and serve
helpful notes
some juicers can’t handle the rough top of the carrot, but if your juicer is top notch you can just grind them up
remove as much lemon pith as possible (some pith is ok to leave on, but too much will give a bitter taste to the juice)
keep some of the lemon rind for a finishing twist or, even better, zest the lemon for a nice finishing topper (one lemon will give you about 1 tbsp zest)
if you are sensitive to hot spicy foods/drinks, omit the cayenne but don't leave out the black pepper because it enhances the bioavailability of the turmeric
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