Orange Carrot Juice Recipes

CARROT JUICE RECIPE WITH ORANGE & GINGER

Steps:

• Feed the carrots, orange slices, lemon pieces, and ginger through a masticating juicer, alternating hard and soft ingredients for the optimal efficiency.
• Divide the juice between two glasses and serve immediately.

ORANGE-CARROT-GINGER JUICE

Steps:

• Place orange, carrots, lemon juice, and ginger in a juicer. Blend, according to manufacturer's instructions, until smooth. Pour juice into a glass filled with ice.

CARROT-ORANGE JUICE

Steps:

• Juice the carrots, then the oranges, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.

GLAZED ORANGE CARROTS

Steps:

• Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.

GLAZED ORANGE CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

ORANGE-CARROT JUICE

Steps:

• Run carrots and oranges through a juicer. Strain juice and transfer to a 1-gallon pitcher. Refrigerate.

ORANGE CARROT JUICE FOR WEIGHT LOSS

Steps:

• Add the ingredients to the juicer, and juice according to manufacture's instructions.
• Pour into glasses, or over ice if you prefer it chilly.
• Drink immediately (on an empty stomach) for best results.
• Quarter the orange and the ginger and add to a blender, along with 1 cup of water.
• Pulse until the ingredients get moving, then blend on high.
• Blend until smooth, adding more water 1/4 cup at a time as needed.
• Pour the blended carrots through a find strainer, and discard the pulp.
• Drink immediately (on an empty stomach) for best results.
• Add an apple to the recipe to boost sweetness.
• Blend ice in the juicer to chill everything.
• Add 2 tablespoons of mint leaves to the juicer or blender.
• Blend 1/2 cup pineapple in with the ingredients.
• Add 1/2 cup mango to the juicer or blender.

ORANGE-GLAZED CARROTS

Steps:

• Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
• Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.

CARROT AND ORANGE JUICE

Steps:

• Press carrots and oranges through a juicer and into a large glass.