I know I have said that there are very few vegetables I don’t like, namely celery, but I have decided that I need to add carrots to the list too. I’m ok with roasted carrots, but really don’t enjoy boiled or steamed carrots. Even in stir-fries, carrots are the last vegetable I eat. As for raw carrots, I rarely take them to work as a snack and when I do, they tend to come back home with me.
So how have I discovered this? My veggie box. I realized I would have a very strong reaction to the 3 lb bag of carrots I’d receive. Even though my husband eats carrots galore, he would let the carrots sit in the fridge opting instead to eat the store bought pre-cut ones!
My solution? This carrot juice cocktail. I have really been enjoying my vegetable cocktails this summer. They have all the taste without the added sugar! This one is splendidly sweet, especially with the little help from the peach managing to offset the carrot, without tasting peachy. The freshly grated ginger provides just a hint of heat and the coriander adds depth, that certain ‘je ne sais quoi’ that has a presence, though you hardly know it’s even there.
You don’t have to juice your own carrots. There are plenty of carrot juice varieties out there. If you are juicing, you’ll need 3 lbs of carrots (yield 3 cups of carrot juice).
It’s a great thirst quencher, with all the sweetness, just lots more nutrients. The perfect drink for those lingering hot summer days.
|Juice, carrot||3 cups|
|Peach, cut into chunks||1|
|Milk (works really well with soy or almond milk)||1/2 cup|
|Ginger, fresh, grated||1 tsp|
1. In a blender, combine all ingredients using the PUREE function until all ingredients are well blended and no carrot chunks remain. Pour into 3-20 oz glasses. (Depending on the size of your blender, you may need to half the ingredients and run them through your blender two separate times.)