I adore Carrot and Ginger Juice – No Juicer Required. A small amount of ginger takes plain vegetable juice from ‘carrot juice’ to ‘CARROT AND GINGER JUICE’. It is wonderful. The earthy, sweet flavour of the carrot with the spicy warmth of the ginger is fabulous. No apples or sweet stuff in this – it really doesn’t need it. It’s naturally gluten-free and vegan.
If you like Carrot and Ginger Juice you will LOVE Beetroot and Carrot Juice – No Juicer Required.
Allergy Information – Carrot and Ginger Juice
Carrot and Ginger Juice – No Juicer Required is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Carrot and Ginger Juice
You can add a little more ginger if you want a really big ginger kick – I have added 30 grams and love it! That was a bit too strong for others though. Start at 20 grams of ginger and take it up or down a notch to suit your taste.
I don’t own a juicer – I do not want to own a juicer. I don’t have enough space to store one or the inclination to clean one either! You will need either a jug blender or food processor to break down the carrot and ginger. To strain the juice you will need some muslin or a jam straining bag. Both work well.
I use the left over pulp to bulk out soups or stews…
Recipe – Carrot and Ginger Juice – No Juicer Required
Serves 4-6 – makes around 1 litre
Preparation time 20 minutes
Cooking time 0 minutes
6 large carrots
20 grams (~2 centimetres) fresh ginger
450 millilitres water
1. Clean the carrots and chop in to smallish chunks (no need to peel just make sure they are clean). Chop the ginger in to small chunks. Add the carrots and ginger to the blender/ food processor and blitz to break down a little
2. Add the water and blitz until as smooth as possible
3. Over a large bowl place the muslin cloth or jam straining bag and spoon the pulp in. If you are using a muslin cloth pick up by the four corners and gather together. Now (whether using the muslin cloth or jam straining bag) twist and squeeze the juice in to the bowl. Keep going until all the juice is removed from the pulp
4. Decant the juice in to a jug, chill for 30 minutes and serve.