Monday morning, tired eyes, head still in a fog. Before the coffee, before the emails — this juice. Three ingredients, one blender, five minutes max.
Ingredients :
- Carrots — Take medium carrots, very firm, not wrinkled. Large, slightly earthy winter carrots work very well — their powerful taste balances with the acidity of the orange. No need to peel if you scrub the skin well under cold water. Cut them into small chunks, otherwise the blender will struggle.
- Oranges — Two fresh oranges, non-negotiable. No bottled juice, even 100% pure juice — it doesn’t taste the same and Vitamin C starts to degrade as soon as it’s squeezed and bottled. Valencia or Navel oranges work great. If they are small, take three.
- Bananas — The riper they are, the better. A banana with black spots on the skin is the ideal banana for this juice — ultra sweet, almost creamy, it gives that velvety texture that makes all the difference compared to a classic carrot juice.
- Water — 300 ml is the amount to get something drinkable rather than a thick puree. Filtered water is preferred if you want to avoid the taste of chlorine in a glass that’s supposed to smell like citrus. Adjust according to the consistency you want.
