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Worth the Squeeze: 4 Juice Recipes

Published on January 4, 2023

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.

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STORY BY Elias Grouhi

RECIPES BY Ellen Boeke

PHOTOGRAPHY BY Carson Downing

PRODUCED BY Scott J. Johnson

FOOD STYLING BY Charles Worthington