Carrot Spinach Green Juice
Equipment
- Juicer
- Kitchen Knife
Ingredients
- 16 large Carrots
- 8 handfuls Fresh Spinach approximately 240 g
Instructions
- For Preparing the Vegetables
- Wash the carrots thoroughly under cold running water.
- Wash the spinach and remove any damaged leaves.
- Trim both ends from each carrot.
- Cut the carrots into pieces that fit safely into the juicer chute.
- For Juicing
- Switch on the juicer according to the manufacturer’s instructions.
- Feed the carrot pieces through the juicer gradually.
- Add small handfuls of spinach between the carrot pieces.
- Allow the juicer to extract all the available liquid.
- Stir the collected juice to combine the carrot and spinach evenly.
- Divide the juice among four glasses.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the juice immediately after preparation, either at room temperature or over ice. It works well alongside breakfast, brunch, a sandwich, or a light salad. Add a squeeze of lemon immediately before serving for extra freshness.Recipe Notes
Alternate the spinach with carrot pieces while juicing because the firmer carrots help push the leafy vegetables through the machine. Fresh juice separates naturally, so stir it before drinking. The recipe contains less fibre than eating the whole vegetables.Variations
Add fresh ginger, lemon, orange, apple, cucumber, celery, parsley, or mint. Apple and orange make the juice sweeter, while lemon and ginger provide a sharper flavour. Additional fruit will also increase its natural sugar content.Storage
Freshly prepared juice is best consumed immediately. If necessary, refrigerate it in a clean airtight bottle for no longer than 24 hours. Fill the bottle almost completely to reduce contact with air and shake it before serving.Wine Advice
Wine is unnecessary with this fresh vegetable juice. When serving it as part of a larger brunch, a crisp Sauvignon Blanc can accompany the food served alongside it rather than being mixed with the juice.Nutrition values
————————————————————————————————–
About Carrot Spinach Juice
Carrot Spinach Juice is a simple vegetable drink made with naturally sweet carrots and fresh leafy spinach. Carrots provide most of the juice and give it a bright orange-green colour, while spinach adds an earthy flavour. With only two ingredients, it can be prepared quickly for breakfast, brunch, or a refreshing daytime drink.
The recipe has been adjusted to make four servings. The precise yield depends on the size and freshness of the carrots, the amount of spinach in each handful, and the efficiency of the juicer. Very fresh vegetables generally contain more liquid and produce a better-tasting result.
Preparing the Vegetables
Wash the carrots and spinach thoroughly under cold running water. Scrub the carrots to remove soil and trim both ends. Peeling is unnecessary when the skins are clean and undamaged, although they can be peeled when preferred.
Remove wilted or damaged spinach leaves before juicing. Cut the carrots into pieces that fit easily inside the juicer chute. Never force oversized vegetables into the machine, and always use the supplied food pusher rather than fingers or kitchen utensils.
Green Carrot Juice
This green carrot juice is naturally sweeter than juice made mainly from leafy vegetables. Alternating carrot pieces with small handfuls of spinach helps push the soft leaves through the juicer. It also reduces the amount of spinach that may remain inside the machine.
Stir the collected liquid before pouring because the carrot and spinach juices can separate. Separation after standing is normal and does not indicate spoilage. The drink can be served immediately at room temperature or poured over ice.
Nutrition and Fibre
Carrots and spinach contain useful nutrients, but juicing removes much of their natural fibre. The drink should therefore complement whole vegetables rather than replace them entirely. The original claim that the juice is rich in protein is inaccurate because one serving provides only about 2 grams.
Spinach contains iron, but the quantity retained in the finished juice depends on the amount extracted. Adding lemon juice can provide freshness and vitamin C. Anyone managing blood sugar should remember that vegetable juice is absorbed more quickly than intact vegetables because it contains less fibre.
Flavour Variations
Fresh ginger gives the juice warmth, while lemon or lime adds acidity. Cucumber and celery create a lighter drink with more liquid. Apple or orange makes it sweeter but also increases the natural sugar content. Parsley and mint provide a fresh herbal note.
For another colourful fruit-based option, try our Mojito Berry Fruit Salad. The juice can also be served alongside a savoury breakfast such as our Tomato Corn Frittata.
Using the Remaining Pulp
Juicing leaves carrot and spinach pulp behind. When the vegetables have been cleaned properly, the pulp can be added to soup, vegetable burgers, savoury muffins, pasta sauce, or stock. Use it promptly because moist vegetable pulp spoils quickly.
The pulp can also be frozen in small portions for later cooking. It will not have the same texture as freshly grated vegetables, but it can still add body to blended soups and sauces. Discard pulp that has been left at room temperature for an extended period.
Storage and Food Safety
Fresh juice tastes best immediately after preparation. Exposure to air gradually changes its colour and flavour. When storage is necessary, pour it into a clean airtight bottle, refrigerate it immediately, and consume it within 24 hours.
Wash the juicer promptly after use because dried vegetable fibres are difficult to remove. Follow current FDA safe food-handling guidance when washing produce and storing freshly prepared juice.
This two-ingredient drink offers a practical way to combine carrots and spinach, but it works best as one part of a varied diet that also includes plenty of whole fruits and vegetables.