Carrot juice with pineapple, ginger and lemon
Making your own fresh juices is a great way to boost your vitamin and mineral intake. One of the benefits of making an orange coloured juice, is that you can make it a bit in advance. Unlike green juices, these ingredients have a slightly longer shelf life (2-3 days when sealed and refrigerated).
Image how long it takes for a carrot or pineapple to oxidize after being cut. An apple may begin to discolour within minutes, but these orange and yellow ingredients will remain fresh-looking for much longer. The lemon will also assist in the preservation of the juice.
About The Ingredients
Carrots: High in beta-carotene and fiber. This root vegetable is also a good source of antioxidant agents, and packed with vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
Ginger: Combats nausea, is an anti-inflammatory that can treat conditions like arthritis. It also improves digestion and circulation.
Pineapple: Immune system support, builds bone strength, aids eye health, reduce the risk of macular degeneration, aids digestion and has anti-Inflammatory benefits.
Lemon: Some of the vitamins and minerals in lemon includes vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein.
Ingredients
8 – 10 Large carrots
½ Pineapple
1 tbsp Fresh ginger
½ Lemon
Method
Juice ingredients together.
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