In freshly-squeezed juice, we find nourishment to fuel new beginnings with satisfyingly sweet combinations of familiar fruits and veggies.
Carrot, Orange, Ginger
Fortify your immune system.
PREP: 10 minutes
MAKES: 2 servings
8 medium carrots (1 lb.), scrubbed and cut up
4 oranges, peeled and cut up
1 1-inch piece ginger, peeled
Carefully add all ingredients to a high-power juicer. Juice into a clean pitcher. If desired, skim foam from top of juice and discard. Serve immediately.
Celery, Kale, Lemon, Apple
Cleanse your body of toxins.
PREP: 10 minutes
MAKES: 2 servings
8 oz. fresh kale (stems and leaves), chopped
1 Granny Smith apple, cored and cut up
3 stalks celery, cut up
1 small lemon, peeled and cut up
1 bunch parsley (stems and leaves) (3 cups packed)
Carefully add all ingredients to a high-power juicer. Juice into a clean pitcher. Serve immediately.
Apple, Ginger, Lemon, Honey
Fight inflammation and soothe sore throats.
PREP: 15 minutes
MAKES: 4-8 servings
3 medium apples, cored and cut up
1 1-inch piece ginger, peeled
1 medium lemon, peeled and cut up
1⁄4 to 1⁄2 cup honey
Boiling water
Carefully add apples, ginger, and lemon to a high-power juicer. Juice into a clean pitcher. For each 8-oz. mug, combine 1⁄4 to 1⁄2 cup juice mixture and 1 Tbsp. honey. Top with boiling water; stir. Refrigerate juice mixture in an airtight container up to 1 week or freeze up to 3 months.
Carrot, Beet, Blueberry, Apple
Boost heart health and memory.
PREP: 10 minutes
MAKES: 2 servings
2 medium beets (12 oz.), peeled and cut up
3 medium carrots (6 oz.), scrubbed and cut up
1 medium apple, cored and cut up
1 cup blueberries
Carefully add all ingredients to a high-power juicer. Juice into a clean pitcher. If desired, skim foam from top of juice and discard. Serve immediately.
TIP: If beet greens are fresh, put them through the juicer too.
STORY BY Elias Grouhi
RECIPES BY Ellen Boeke
PHOTOGRAPHY BY Carson Downing
PRODUCED BY Scott J. Johnson
FOOD STYLING BY Charles Worthington
