Carrots are a very cost-effective way of making fresh juice at home. They are very nutritous, loaded with vitamins, minerals and antioxidants. They are an excellent source of one particular group of antioxidants called carotenoids, which are responsible for the orange and yellow colorings in many vegetables. And of these carotenoids, it is beta-carotene that is found abundantly in carrots. Beta-carotene helps protects us from cancer and heart disease, and the body also converts it to vitamin A, a vitamin essential to eye health and the health of our skin, nails and hair.
There are 2 ways to make carrot fresh carrot juice. One is more laborous and inolves creating a puree and the other is a lot more simple - just stick the carrots in a juice machine! Since I only juice carrots, the juicing method is what I am going to explain, although there is very very little to it. Simple is better I think 🙂
It is always best to buy your carrots with their tops on. The greens are a bit delicate and reveal their age a lot more quickly compared to sturdier roots. Judging a carrot by the intenstity of it's peel color is another trick. The pigments fade as time passes, so the deeper the orange the fresher the carrot is likely to be. Steer clear of carrots with cracks and splits and also those with many hairy little roots, this is sign that the carrots are way too old.
Always get organic if possible to cut down on pesticide intake. One of the benefits of carrot juice is detoxification, so it is always good to not add in more of the chemicals that we are trying to clear from our system! If you are using non-organic, then peel the carrots to greatly minimize the amount of pesticides that make it into your carrot juice.
Keep your carrots in the refrigerator in a plastic bag. Chop off the tops if you are not eating the carrots right away. The greens draw moisture from roots.