Bookmark this recipe now. It’ll be your go-to juice for cold & flu season, especially if you have little kids at home. You don’t need any fancy juicer; all you need is a high-powered blender. (I use a commercial Waring—it’s nearly 10 years old and still going strong.) I’ll make this juice and the cake with whatever I have in my fridge: Sometimes it’s orange juice, sometimes it’s pink, and I always include ginger and turmeric for the health benefits. If you don’t want to make the cake, that’s ok. Compost or toss the pulp, I won’t judge.
Ingredients
For the juice:
9 carrots, peeled and cut into 3” pieces
2 inch knob turmeric, peeled
2 inch knob ginger, peeled
1 lemon, skin cut off and cut in half
1 orange, peeled
1 beet, peeled (optional)
For the cake:
1 4.9 oz. container yogurt (I used lemon)
Zest of 1 orange
3 cups juicepulp (see recipe above)
2 eggs
1⁄2 cup oliveoil
1 teaspoon vanillapaste
3/4 cup granulated sugar
1 teaspoon baking soda
11⁄2 cups all-purpose flour
Pinch of salt
Directions
Make the juice. Add all juice ingredients to a blender and cover with fresh water.
Pulse until smooth, adding more water if needed to get it to the right consistency.
Place a fine-mesh strainer over a large bowl and pour the liquid in. Use a spatula to press the juice out of the pulp.
If you want less pulp in your juice, repeat this process with cheesecloth or a clean dish towel covering the strainer. Serve over ice.
For a no-waste option, use the pulp from the juice to make cake. Line a square baking pan with parchment paper and preheat the oven to 350°F.
Add the yogurt, orange zest, juice pulp, eggs, olive oil, vanilla, and sugar to a large bowl and whisk until smooth.
Stir in the flour, baking soda, and salt until no streaks remain.
Pour the batter into the prepared pan and bake for 30 minutes, until the cake springs back when you lightly press your finger in it.
Let cool slightly, then cut into squares and serve.
