Fcc Juice Recipe

Wash all produce thoroughly under cold running water. Peel carrots if not organic and trim ends. Core the apple and cut into quarters. Peel the lemon, removing most of the white pith (or zest then juice if preferred). Peel ginger.

Chop carrots, cucumber, celery and apple into pieces small enough to feed through your juicer or blender feed chute.

Juicing

Feed carrots, apple, cucumber, celery, spinach, ginger, and lemon pieces through the juicer, alternating harder and softer items (for example carrot, apple, spinach) to help extract juice efficiently. Collect juice in the juicer’s container.

Taste the juice. If too thick or strong, stir in up to 1/2 cup cold water to reach desired consistency. Add honey or agave 1 tsp at a time if you prefer sweeter juice. Add a pinch of sea salt to brighten flavors if desired.

Stir well, then pour over ice if using. Serve immediately for maximum freshness and nutrients.

Blending

Place chopped carrots, cucumber, apple, spinach, celery, ginger and peeled lemon into the blender. Add 1/2 cup cold water to help blend. Blend on high until completely smooth (about 45–60 seconds). If the mixture is too thick, add up to another 1/2 cup water in 1/4 cup increments.

Straining (optional for a clearer juice)

To remove pulp, place a fine mesh strainer or nut milk bag over a large bowl or pitcher. Pour blended mixture through, pressing the pulp with a spatula (or squeezing the bag) to extract as much liquid as possible. Discard or save pulp for baking or soups.

Taste the strained juice. Sweeten with honey or agave 1 tsp at a time if desired and add a pinch of sea salt to enhance flavor. Stir, add ice if desired, and serve immediately.

Best consumed immediately for optimal flavor and nutrition. If storing, pour into an airtight glass bottle and refrigerate for up to 24 hours; shake gently before drinking. Fresh pulp can be used in muffins, soups, or composted.

Adjust ginger and lemon amounts to taste — ginger adds warmth, lemon brightens and preserves color. For a spicier kick, add an extra 1/2 tbs ginger; for milder flavor, reduce to 1 tsp.