Recipes · Drinks
Detox Juice
- Meal
- Beverages
- Issue
- January 2016
Ingredients
Yields 1 16-oz. serving
- 1 carrot
- 1/2 apple, including the skin and seeds
- 1/2 beet
- 1/2 lemon
- 1/4 jalapeño pepper, including the seeds (use up to 1/3 for more heat)
- 1/4 oz. fresh ginger root, skin on
- 3 leafy stems of cilantro
Method
Juice all ingredients together. Drink immediately, or within four to six hours.
Tip: If you don’t have a fancy cold-pressed juicer at home, don’t sweat it. According to Derbyshire, using one of the more common (and affordable) high-speed centrifugal juicers will work just fine—you’ll simply have to drink up faster. “Blend’s cold-pressed bottles will last about three days, because the air slowly gets pressed out during the juicing,” he says. On the other hand, centrifugal juicers result in a more aerated liquid that ferments faster, so “your drink will only last a few hours.” Looking to upgrade? Derbyshire recommends the Omega 8006, a low-speed masticating juicer and one of the many used at Blend.
From “How to make your own detox juice.”
