Juice Recipe

Wash and trim

Thoroughly wash all fresh produce under running water. Peel the oranges and ginger. Peel and trim the carrots; core the apple and quarter it. Trim the cucumber ends and cut into chunks suitable for your juicer or blender. Halve the lemon and remove any visible seeds.

Feed the oranges, carrots, apple, cucumber, and ginger through the juicer, alternating firmer and softer items to help extract efficiently. Squeeze the halved lemon into the collected juice, avoiding seeds. Stir the juice and taste; if too strong, add up to 1 cup cold water or coconut water and stir to combine. If desired, add a pinch of sea salt and up to 1 tsp honey or agave to balance sweetness. Add ice cubes to chill immediately before serving.

Place the oranges (segments), carrots (chopped), apple, cucumber, ginger, and the juice from the lemon halves into a high-speed blender. Add 1 cup cold water or coconut water to help blend. Blend on high until completely smooth, about 45–60 seconds. Place a fine mesh sieve or nut milk bag over a large bowl and pour the blended mixture through it, pressing or squeezing to extract as much liquid as possible. Taste and adjust sweetness with up to 1 tsp honey or agave and a pinch of sea salt. Serve over ice.

Pour the finished juice into glasses over ice and serve immediately for best flavor and nutrient retention. If storing, transfer juice to an airtight container (preferably glass) and refrigerate; consume within 24–48 hours. Shake or stir before serving if separation occurs.