Well, we’ve reached week 7 of 7 for our juicing recipes.  This final week will be focused on Carrot Orange Juice. A vegetable and a fruit? How convenient. Not only are carrots and oranges involved in this mixture but a yellow tomato, and apples are packed in immune-boosting vitamins A and C.

Makes: 2 servings, about 8 ounces each

Active Time: 15 minutes

Total Time: 15 minutes

INGREDIENTS

• 1 medium yellow tomato, cut into wedges
• 1 medium orange, peeled and quartered
• 1 medium apple, cut into eighths
• 4 large carrots, peeled
• Ice cubes (optional)

PREPARATION

1. Working in this order, process tomato, orange, apple and carrots through a juicer according to the manufacturer’s directions.
2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

No Juicer?

Coarsely chop all ingredients.

First, place the soft and/or juice ingredients in the blender and process until liquefied.

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.

NUTRITION

111 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 38 mg sodium; 434 mg potassium.

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