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)
“Our God is a God who saves!” – Psalm 68:20 NLT
For believers, Easter Sunday is a high time of worship as we celebrate victory in Christ. But for many, Easter is nothing more than chocolate bunnies and plastic eggs. People who haven’t accepted God’s gift of salvation don’t understand why it’s such a glorious day.
That’s exactly why we must pray.
Over the next three weeks, set aside time to intercede for others, especially for unsaved family and friends to know the Lord. You might consider a Daniel Fast, water fast, or juice fast. Ask God to show you what to do.
Friend, there isn’t time to waste. Our loved ones need our fervent prayers. Let’s press in and believe God for great things during this Easter season!
(Need guidance on how to pray? Follow my Lent 2014 Prayer Guide).
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)