Recover Recipe

Wash and prepare produce

Thoroughly wash the apples, carrots, turmeric root, and ginger under cold running water. Scrub carrots to remove dirt. Trim any blemishes from apples and cores if desired. Peel the turmeric and ginger with the edge of a spoon or small peeler to remove skin.

Cut to size

Cut apples into quarters (remove seeds/core if not using whole-horse juicer). Cut carrots into 2–3 inch pieces to fit your juicer/blender. Slice turmeric and ginger into thin pieces to help extraction.

Using a juicer

Feed apples, carrots, turmeric and ginger through a juicer according to manufacturer instructions. Collect the fresh juice in a pitcher. Add the cold filtered water to slightly loosen the juice and adjust viscosity if desired.

Using a blender (no juicer)

Place apples (cored), carrots, turmeric and ginger in a high-speed blender with 1 cup cold filtered water. Blend on high until very smooth (30–60 seconds). Pour the blended mixture through a fine mesh strainer or cheesecloth into a bowl, pressing firmly with a spatula to extract as much liquid as possible. Discard pulp or save for baking/compost.

To the strained juice, add lemon juice, cayenne pepper, a pinch of sea salt, and a pinch of freshly ground black pepper. Stir vigorously to combine. Taste and adjust heat: add more cayenne in 1/4 tsp increments if you prefer more spice.

If you prefer a touch of sweetness to balance turmeric’s earthiness, stir in honey or maple syrup until dissolved. If using honey, warm a little juice to help dissolve then cool again.

Chill the juice briefly in the refrigerator or serve over ice cubes. Garnish with fresh mint leaves if desired.

Pour into two small glasses (about 8–10 oz total) and serve immediately for maximum nutrient and flavor retention. Stir before serving if settling occurs.

Store any leftover juice in an airtight glass jar in the refrigerator for up to 48 hours. Re-stir or shake before drinking. Note: fresh turmeric will stain surfaces and clothing—handle carefully.