Of which 23.8 g sugars and 0.1 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 Fiber (apple) · Vitamin A (carrot) · Vitamin C (lemon)
Allergens none
Golden carrot, apple and turmeric juice
A warm-colored juice with ginger and a pinch of black pepper.
Ingredients
- 2 medium carrots (120 g / 4 oz)
- 1 apple (150 g / 5½ oz)
- 2 cm (¾ in) fresh ginger (10 g)
- 1 tsp ground turmeric (2 g)
- ground black pepper — 1 pinch
- ½ lemon, juice only (15 g / ½ oz)
Method
- Peel the carrots and apple and cut them into pieces that fit in your juicer or blender.
- Run the carrots, apple and ginger through the juicer. If you're using a blender, blend everything with a little water, then strain through a fine-mesh sieve.
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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