Of which 29.7 g sugars and 0.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (carrot) · Vitamin C (orange)
Allergens none
Carrot and turmeric juice
A vivid orange-colored juice with ginger, black pepper and olive oil.
Ingredients
- 3 large carrots (240 g / 8½ oz)
- 1 tsp ground turmeric (2 g)
- 1 orange (190 g / 6½ oz)
- 1 piece fresh ginger (10 g)
- ground black pepper — 1 pinch
- ½ tsp olive oil (2.3 g)
Method
- Wash the carrots, peel the orange and cut both into pieces.
- Run the carrots, orange and ginger through the juicer, or blend and strain.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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