This juicing recipe is sort of a take on spiced apple cider but with the addition of carrots to the mix. The cinnamon and cardamom give it quick a bit of kick, and the ginger rounds out the entire mixture. I use plain old ground cinnamon, though I know some people like using actual sticks in cooking. If you do that for this recipe, I’m not sure if the cinnamon stick should go straight into the juicer whole. You probably want to grind it up somehow first.

I have seen a similar recipe to this that is actually alcoholic and substitutes champagne for the mineral water.

Ingredients:

4 medium carrots
1 apple (golden delicious or red preferable)
1/2 teaspoon of ginger
1/2 teaspoon of cinnamon
1/2 teaspoon of cardamom
10 ounces of sparkling mineral water

Directions:

First sprinkle the spices in the juicer. I think you can also sprinkle a little bit of the cinnamon and cardmom on top of the juice at the end. Next, process the carrots and the ginger through your juicer. This flavored pulp can actually be used to make something like a carrot cake later on, so you may want to save it.

Now run the apple through the juicer. I usually cut it up into pieces before putting it in no matter how large the feed tube is. Mix the carrot and apple juice together and then add the mineral water. Nice and spicy carrot-apple juice!

Makes about 2.5 cups of juice.