After every orthodontist appointment I had growing up, I would get a gift certificate to the McDonalds two doors down for a McFlurry. But what was my preferred post-dental treat of choice? Carrot juice. Yep, carrot juice from the crunchy, kitschy vegetarian restaurant next door.
I absolutely love carrot juice and it still feels like a special treat to me. But juice can be expensive to buy, and I don’t really want to invest in a DIY juicer (I have neither the patience to clean it, nor the space to store it).
Then the other day, when my carrot juice craving struck, Eric suggested I just make it in the blender. Brilliant! This juice uses a nut-milk style method and is totally genius. Not only does it allow me to have fresh juice whenever I want, but I can customize the flavors. To this batch I added a hunk of ginger and a dash of cardamom. Holy of holies was this delicious. Smooth and creamy and sweet and spicy. And it only cost $0.89 to make.
Carrot juice for the win!
Love and Weird Hippy Treats,
P.S. Wondering what to do with the leftover pulp? Stay tuned!
- 1 lb. carrots, roughly chopped
- 1/2 inch fresh ginger root
- 1/4 teaspoon ground cardamom
- 3 cups water
- In a blender, combine all ingredients on high until smooth (about 90 seconds in a high speed blender).
- Using a nut milk bag (or similar device), pour the juice through the bag over a large bowl to catch the pulp. Squeeze the bag to extract every last bit of juice.
- Transfer the juice to a bottle. Store in the refrigerator for 3-4 days.