in Drink Recipes

Carrot-tangerine juice

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Ingredients for 1 servings:

  • 3 small carrots
  • 3 tangerines
  • some coconut oil
  • possibly water

Instructions

Working time approx. 7 minutes; Total time approx. 7 minutes

Quickly made for a vitamin-rich start to the day

Peel the carrots and cut them into pieces—the thinner and finer the better. Place the carrot pieces in a suitable container for blending. Halve the mandarins, squeeze the juice, and add the juice to the carrot pieces. Now add a little (I use about a teaspoonful) coconut oil to help absorb the beta-carotene from the vegetables. Finally, puree everything with a hand blender, adding a little water if desired. Tip: If you don’t like pulp, you can strain the juice into the glass.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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