Cinnamon & Ginger Carrot Juice

2
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In

Recipe: #34930

May 16, 2020



"Recipe source: Veggie-Full by Better Homes & Gardens (2020)"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (285.8 g)
  • Calories 131.4
  • Total Fat - 3.2 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 5.7 mg
  • Sodium - 232.6 mg
  • Total Carbohydrate - 25.5 g
  • Dietary Fiber - 7.4 g
  • Sugars - 12.6 g
  • Protein - 2.5 g
  • Calcium - 96 mg
  • Iron - 0.9 mg
  • Vitamin C - 15 mg
  • Thiamin - 0.2 mg

Step 1

If using the high-powered juicer option: add first 2 ingredients (all ingredients except for cinnamon) and ice and pour into a pitcher. Whisk in the cinnamon.

Step 2

If using the high-powered blender option: peel and chop carrots. Peel, seed and chop cucumber. Place vegetables plus the remaining ingredients (-cinnamon) in a high-powered blender and blend until almost smooth. Pour through a fine mesh into glasses.

Tips & Variations


  • High-powered blender or high powered juicer

Related

WhatamIgonnaeatnext?

I chose the blender option. Wow! It has a good zing of ginger which I liked. You need to really like ginger, though to like this recipe. I did add a tablespoon of maple syrup which I think is definitely personal choice. As far as the mesh thing. Please don't skip that step, no matter how much you think you want the fiber. I tried to skip it and it doesn't work really well. You can still drink it, but I wish I would have followed the directions. I'm gonna do this again with the mesh. It wasn't really that hard in the blender. I just had to add water. No biggie. I used 2 1/2 cups carrots.

(14 Mar 2021)