Ingredients
Units
Scale
- 1/2 a pineapple, peeled and cored
- 1 yellow bell pepper, seeds removed
- 2 carrots, peeled
- 1 inch of fresh ginger root, peeled
- 2 large oranges, peeled
- 1/2 a lemon, peeled (optional for added tanginess)
- 1 cup water (if using a blender to make the juice)
Instructions
- Cut the produce into large pieces that will fit through the feeding tube of a juicer. If you will be using a blender to make your juice, then cut your produce into smaller pieces than if you are using a juicer.
- If you are using a juicer, then run the vegetable and fruit pieces through the juicer. Collect the juice in a pitcher and chill or serve immediately.
- If you are using a food processor or blender, add the pineapple, bell pepper, carrots, ginger, oranges, lemon, and water to the base. Blend or process on high for 20-30 seconds, or until the mixture is smooth.
- Then, pour the blended juice through a nut milk bag, squeezing it from the top down to drain the juice into a pitcher. Discard the collected pulp, or save it and use it for another purpose.
- Serve the juice immediately.
Notes
- You can easily double this recipe for more servings.
- Fresh juice is best served right after it’s made. But, it can be stored in a covered container in the refrigerator for up to 4 days.
- For this yellow juice recipe, you can also use mango, peaches, yellow watermelon, papaya, golden beets, yellow squash, golden apples, yellow pears, turmeric root, lemongrass, lime, or golden kiwi as alternative yellow ingredients.
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes
- Category: Juices
- Method: Juicer or Blender
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 70
- Sugar: 12.4 g
- Sodium: 20.8 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 17.4 g
- Fiber: 1.7 g
- Protein: 1.1 g
- Cholesterol: 0 mg