Cinnamon and Ginger Carrot Juice
- Makes: 2 servings
- Yield: 1 3/4 cups
- Total Time 10 mins
This refreshing twist on the usual carrot-orange juice swaps cucumber for OJ and adds tummy-friendly fresh ginger. Make it in a high-powered blender or juicer.
Ingredients
-
1
pound
carrots, scrubbed (preferably organic)
-
1/2
medium cucumber, peeled, seeded and chopped
-
1
tablespoon
peeled, chopped fresh ginger
-
1
teaspoon
ground cinnamon
Directions
- n a high-powered blender, combine carrots, cucumber, ginger and cinnamon. Blend until nearly smooth. Pour through a fine-mesh sieve to serve. (Or pass the first three ingredients through a high-powered juicer; whisk in cinnamon before serving.)
Nutrition Facts
(Cinnamon and Ginger Carrot Juice)
Servings Per Recipe 2, vit. A (IU) 37919, pro. (g) 2, Thiamin (mg) 0, vit. C (mg) 14, Niacin (mg) 2, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 0, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 0, Folate (µg) 45, Monounsaturated fat (g) 0, Potassium (mg) 781, carb. (g) 24, sodium (mg) 158, Trans fatty acid (g) 0, iron (mg) 1, Polyunsaturated fat (g) 0, calcium (mg) 91, sugar (g) 11, fiber (g) 7, Fat, total (g) 1, cal. (kcal) 102