Juice Recipe: Orange, carrot and basil
Not really a strange case.
On one side, the veggies (the Dr. Jekyll part) give this juice a smooth, pleasant familiarity.
On the other side (hello Mr. Hyde) sweet but sour taste delivering an aggressive, vigorous punch.
One helps your body recover and heel faster. The other boosts your defenses and supercharges your immunity.
The same juice, two fronts. Smart.
The orange and carrot dominate color and flavor, with the basil and broccoli reducing acidity and sweetness.
Bright orange color with medium thickness and some grit. Separates easily but keeps fresh long in the fridge.
Pairs well with chicken soup to quicken recovery.
Your notes for: Orange, carrot and basil
Reviews for: Orange, carrot and basil
Half and half
Orange
NavelSqueezed, poured or juiced, a solid citrus with a sweet tar flavor, floral tones, smooth texture and intense yellow color juice.
Carrot
While carrot-only juice exists, the best use for this root is mixed with fruits, vegetables and leafy greens.
Broccoli
Available everywhere, all the time, Broccoli is a staple juice ingredient with superfood abilities and earthy flavors.
Steps to optimize juice yield
Orange
Peel and cut into wedges, removing the seeds. Alternatively, use bottle orange juice, organic, low sugar.
Carrot
Wash, leave the skin and cut into sticks.
Broccoli
Separate florets into smaller pieces, keeping full stems unless woody.
Juice
Use the carrot to push orange, basil and broccoli through the juicer, mixing and avoiding mush and clogs.