This carrot ginger juice gives us ample reasons to be outrageously happy. Why? How easy it is to toss together, how numerous the health benefits it boasts, how invigorated it makes us feel, and namely how lovely and subtly sweet it tastes.
Yeah, we know, you’ve probably already experienced carrot ginger juice. And chances are it was made with carrots and orange juice. Which is fine and perfectly lovely. But we think you’re really going to be pleased you tried this unconventional rendition of carrot ginger juice made with pear instead. Not only because, as the author says, “pears are low in sugar, and therefore a great way to satiate your sweet tooth without terrorizing your blood sugar.” And not because we’ve got anything against citrus or because it quell your cravings for a Hershey’s chocolate cake. Because the resulting juice simply tastes spectacular. And because it just may surprise the bejeepers out of you at how much the juice will pep and propel you in a way you’ve probably never experienced before beyond an assist from caffeine or refined sugar. Go on. Give it a twirl. And then get back to us.–Renee Schettler Rossi
Carrot Ginger Juice
- Quick Glance
- 5 M
- 5 M
- Serves 1 to 2
Special Equipment: Juicer
- 2 small handfuls (about 2 ounces or 60 g) kale, stems removed (optional)
- 4 carrots (9 to 10 1/2 ounces or 250 to 300g)
- 1 ripe pear (7 ounces or 200 g)
- 1/2 small lemon, peeled
- One 1-inch (2 1/2-cm) piece fresh ginger
- 1. Push the kale, if using, and then the carrots, pear, lemon, and ginger through your juicer, one at a time. Strain the juice if desired. Sip, slurp, or otherwise suck it down immediately.