Carrot, orange and ginger juice recipe | Henry Dimbleby

The best way to pep up a plain carton of orange juice. If you like a bit of veg in your juice but shy away from the earthy flavours that greens or beetroot bring, this is a great option. The carrot gives body and sweetness, but the orange adds zing and the ginger brings an underlying warm buzz. The acid in orange juice also stops the carrot from turning brown, so if you make more than you need and leave it in the fridge, it will still be a vibrant orange when you come to drink it.

Serves 2

3 carrots
1 thumb-size piece of fresh ginger
500ml orange juice (preferably freshly squeezed)

Peel the carrots and the ginger. Juice both in a juicing machine, then pour into a jug. Add the orange juice and mix well.

Adapted from Leon: Naturally Fast Food

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