Super Powered Orange Juice

This 6-ingredient, 10-minute (juicer-free!) juice is based with carrots and naturally
sweetened with orange, nectarine, and apple. Lemon juice adds brightness, and ginger some zing (and anti-inflammatory perks, yo). Mint is optional for an earthy, minty vibe. Do it, you know you want to.
Super Powered Orange Juice

Prep time

10 mins

Total time

10 mins

 

A vibrant orange juice made without a juicer! Vitamin C-rich carrots, oranges, lemon, ginger, apple and nectarines create this hydrating, refreshing juice packed with vitamins and minerals!

Author: Minimalist Baker

Recipe type: Beverage

Cuisine: Vegan, Gluten Free

Serves: ~2 1/2 cups

Ingredients

• 1/2 orange, juiced
• 1 lemon, juiced
• 1 nectarine, pit removed
• 1 apple, cored and quartered
• 1 Tbsp fresh ginger, peeled
• 4-6 whole carrots, peeled/tops removed
• optional: 3-4 sprigs mint
• 1-2 cups (240-480 ml) filtered water

Instructions

1. If using a juicer, add all ingredients to the juicer and press. Otherwise, squeeze orange and lemon juice into a blender as the pulp can make the juicing process more difficult.
2. Next add nectarine, apple, ginger, carrots, and mint (optional). Top with 1-2 cups filtered water, cover and blend until combined. You don't want your blender to get the juice too hot in temperature so be careful not to over-blend - it shouldn't take more than 30 seconds.
3. Drape a clean, thin towel over a large mixing bowl and carefully pour over the juice and pulp. Then gather the corners and begin extracting the juice, leaving the pulp behind. Continue squeezing until all juice is extracted. You can either compost the pulp or add it to baked goods!
4. Enjoy the juice fresh. Cover and refrigerate leftovers for 2-3 days, though best in the first 12-24 hours for mineral and vitamin content.

Notes

*Use organic fruits and vegetables whenever possible.
*To reduce sugar content, leave out 1-2 of the fruits (such as nectarine and apple).
*Nutrition information is a rough estimate for one 1/2-cup serving of 5 total servings. The recipe yields about 2 1/2 cups juice.