Have you ever looked at your liver as an organ that deserves a little attention every morning? Because if you’re like most people, you only think about it when something is wrong. This tomato-carrot-lemon juice is my way of taking care of it without spending an hour on it.
In the glass, it’s a beautiful deep orange-red – not the bright, aggressive red of industrial tomato juice, but something warm, matte, almost velvety. When you lift the blender lid, the aroma that rises mixes the slight acidity of the lemon with the earthy sweetness of the carrot. The texture is thick if you don’t strain it, almost like a cold soup. And the taste? Fresh, slightly tangy, with a surprising sweetness in the background.
Continue on the next page:
