In this vibrant, healthy carrot-orange juice recipe, we jazz up plain orange juice by adding a yellow tomato, apple and carrots to pack in immune-boosting vitamins A and C. No juicer? No problem. See the juicing variation below to make this carrot-orange juice recipe in a blender.
No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don't want the juice to stain your hands.
about 8 ounces
111 calories; protein 2g; carbohydrates 24g; dietary fiber 1g; sugars 18g; fat 1g; saturated fat 0.1g; vitamin a iu 16950IU; vitamin c 40mg; folate 81.5mcg; calcium 90.8mg; iron 1.1mg; magnesium 41.1mg; potassium 434mg; sodium 38mg; thiamin 0.2mg.