High 5 Recipe

Prepare produce

Wash the carrots thoroughly. Trim the ends and cut into pieces if using a blender; if using a juicer, leave them whole or cut to fit the feed chute. Peel the pineapple, remove the core, and cut into roughly 1–2 inch chunks. Peel the ginger and turmeric roots with the edge of a spoon or a small knife. Roll the lemon on the counter to loosen juices, then cut and set aside for juicing.

If using a juicer

Feed carrots, pineapple chunks, ginger, and turmeric root through the juicer, alternating softer and harder items (pineapple between carrots) to maximize yield. Collect juice in a pitcher. Squeeze the lemon and add its juice to the collected juice. Stir in a pinch of ground black pepper. Taste and, if desired, add honey or agave and stir until dissolved. Add a few ice cubes to chill before serving. If too concentrated, dilute with cold water to preferred consistency.

If using a high-speed blender

Place carrot pieces, pineapple chunks, peeled ginger, peeled turmeric, and the juice of one lemon into the blender. Add 1 cup cold water (or less for thicker texture) and ice cubes if you want it chilled. Blend on high until completely smooth, about 45–60 seconds. Pour the mixture through a fine mesh sieve or nut milk bag into a pitcher, pressing with a spatula to extract as much liquid as possible. Stir in a pinch of ground black pepper and honey or agave if desired. Adjust thickness by adding more cold water and stirring.

Taste the juice and adjust sweetness or acidity (more honey or extra lemon) as needed. Serve immediately over ice for best flavor and nutrient retention. Store any leftover juice in an airtight container in the refrigerator and consume within 24–36 hours; shake or stir before serving.