Nothing beats pure, fresh, carrot juice from organic carrots.
Maybe only well-prepared steak or amazing Greek salad come close.
I have an old juicer from the early 1990s–a gift. It’s powerful, compact, and simple. The simpler the design, the fewer the parts, the better. If it’s too big, too cumbersome to use, or too difficult to clean, I’m less likely to use it.
I add nothing! I love the taste of pure carrot.
But some people add ginger or other veggies. I do not even add lemon because it doesn’t appeal to me. It takes away from the flavour of the carrot and adds a sour/citrus taste, even when in small amounts. Lemon juice is often used to preserve colour, but fresh carrot juice never lasts more than a few minutes at my place, so that’s never a concern.
Carrots are relatively inexpensive, even in large amounts. You need many carrots to make one cup of juice. But all that flavour is pure joy, and the nutrition is concentrated. Try chewing your way through a pound and a half of carrots instead!
The discarded fibre left in the juicer after juicing makes good compost. I’ve tried recycling it by using it in other recipes, but all the good stuff has been efficiently sucked out into the juice. The leftovers are quite woody and taste awful, not at all like grated carrots.
Carrot soup is a super-tasty, healthy, and inexpensive meal that keeps in the fridge and warms up easily. It’s made from scratch, so I know exactly what’s in it: quality ingredients, low salt, and no additives. Guess what we’re having today?
I’m already working on two book projects this year, but at some point in the future, I hope to compile these recipes and release a cookbook.
Another carrot eater
This hare wandered across my daughter’s path on February 15th, the record-breaking, warm day. If it were summer and he had a garden to raid, perhaps he might enjoy the carrots.
More about hares in Edmonton: Pink Sun, Purple Sky, Diamond Snow … And Fluffy Bunnies?