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carrot turmeric sunrise juice

I'm Jacquie!

Welcome to my kitchen! I love to play with all the abundance from the farmer's market. I hope these recipes inspire you to have just as much fun in the kitchen with whatever is growing locally to you. 

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I’m rarely on the juice train unless I’m traveling. I appreciate the quick nutrition + energy that is in a pressed juice, but it goes down a little too quickly without the pleasure of experiencing what you’re eating… and yet I’ve been making the following juice almost every day for the last week. What “nourishment” means one day can change the next, and in listening to my body, the bright, sweet + grounding flavors of local root vegetables have really helped me start my day right.

A few notes on making this – I try to keep everything at room temperature to not decrease my inner temperature due to the season and for optimal digestion. If you’re using turmeric, don’t forget the black pepper! It helps your body absorb the curcumin in the turmeric, which is the property that helps inflammation. Also, the sea salt helps balance electrolytes, especially if you’re active in the morning. You can juice everything has shown below, but if you don’t have a juicer (which I didn’t until this year), you can add all of your ingredients into a high speed blender with 3 cups of water + then strain it through a fine mesh sieve. Good morning!


2 large carrots
1 apple, cored + quartered
1 lemon, peeled
1” turmeric, peeled
1” ginger, peeled
1/8 teaspoon black pepper
pinch of cinnamon
pinch of sea salt

If you’re using a juicer, feed the carrots through the ginger one at a time through your machine per instructions. Stir in the spices at the end.

If you’re using a high speed blender, add all of your ingredients, including the spices, with 3 cups of filtered water. Blend until smooth, and strain through a fine mesh sieve before serving.

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