Ingredients :

• Carrots — Three medium carrots are the backbone of the juice. Choose firm carrots with no soft spots — the ones that snap cleanly when broken in half. A truly fresh carrot has a slightly sweet earthy smell that you notice as soon as you cut it. Supermarket bagged carrots work just fine, don’t overthink it.
• Oranges — Two fresh oranges. Navel or Valencia varieties are ideal — juicy and not very bitter. A simple tip for choosing: a good orange is heavy for its size. If it feels light, it has lost its juice and the result will be disappointing. Also, avoid oranges that have been rolling around in the fridge drawer for too long.
• Bananas — Two very ripe bananas with small brown spots on the skin. A banana that is too green will give a slightly bitter taste and a texture that doesn’t blend smoothly. A very ripe banana, on the other hand, turns into a smooth cream in seconds. This is what gives the juice its velvety consistency.
• Water — 300 ml of filtered or cooled boiled water. It might seem like an excessive precaution, but unfiltered tap water can leave a chlorine aftertaste that ruins the balance of the juice. A simple filter pitcher is more than enough.