Orange-Carrot Juice
Ingredients
- 3 large oranges, peeled and divided into segments
- 3 carrots, unpeeled and tops removed
Instructions
- Feed carrots and oranges into juicer. Discard leftover pulp.
- Yield: 2 servings (serving size: 8 ounces or 1 cup)
3 apples, unpeeled and cut into slices (discard cores)
1/2 fennel bulb, sliced
Yield: 2 servings (serving size: 8 ounces or 1 cup)
2 carrots, unpeeled and tops removed
2 tomatoes, quartered
1/2 fennel bulb, sliced
1/4 cup fresh parsley, packed
Yield: 2 servings (serving size: 8 ounces or 1 cup)
1 cup torn romaine lettuce, packed
1/2 cup broccoli florets (about 1/2 crown)
2 apples, unpeeled and cut into slices (discard cores)
1 orange
Yield: 2 servings (serving size: 8 ounces or 1 cup)
Recipe Notes
2 large tomatoes, quartered
2 carrots, unpeeled and tops removed
2 stalks of celery, tops included
Yield: 2 servings (serving size: 8 ounces or 1 cup)