Golden Girl Recipe

Prepare produce

Peel and core the pineapple, then cut into chunks until you have about 2 cups. Peel carrots and chop into 1-inch pieces. Peel the ginger and turmeric with the edge of a spoon or a vegetable peeler; roughly chop the 1-inch pieces so they blend easily.

If using ground turmeric instead of fresh, measure about 1/2 teaspoon ground turmeric and omit the fresh turmeric piece.

Blend

Place pineapple chunks, chopped carrots, peeled ginger, and fresh turmeric into a high-speed blender. Add 1/2 cup of the cold water to start. Blend on high until completely smooth, about 45–60 seconds, stopping to scrape down the sides as needed.

Adjust texture

If the mixture is too thick, add the remaining cold water a little at a time and blend again until you reach your desired consistency (juice-like or smoothie-thick). If using ground turmeric, add it now and blend another 10–15 seconds.

Sweeten and brighten

Add the 2 tablespoons lemon juice, honey or maple syrup (if using), a pinch of black pepper, and 1/4 teaspoon sea salt. Pulse/blend briefly to combine and taste. Adjust sweetness, lemon, or salt as needed.

If you prefer a smoother juice, pour the blended mixture through a fine mesh sieve or nut milk bag into a pitcher, using the back of a spoon to press out liquid and leave pulp behind. Discard or reserve pulp for baking or smoothies.

Stir the strained juice, then add ice cubes if you want it chilled immediately. Taste once more and adjust lemon, sweetener, or salt if necessary.

Pour the Golden Girl into glasses. Garnish each with a pineapple wedge or a carrot ribbon and a mint leaf. Serve immediately for best flavor and nutrient retention.

Makes about 2 servings. Leftover juice can be refrigerated in a sealed container for up to 48 hours; shake before serving.