If you follow me on Twitter or Pinterest, you probably know my mind has often been on juices lately. I don’t know what’s the largest contributing factor: pregnancy, regularly needing to fight illness, or the heat and humidity, but I’ve been thirsting for them (pun intended) regularly. I used to think I wasn’t a juice person, but as it turns out I just don’t care much for bottled juices, even those “not from concentrate”; fresh juices, on the other hand, I groove on.

Since this is new territory for me, I haven’t been posting any recipes, just following others’ and experimenting. Since I enjoy even flavors some might find too strong, I haven’t had a juice yet I didn’t like, but what I’m sharing today is the first concoction I created that spurred me to test it confirm it was just as refreshing and balanced as I originally thought. Conclusion: Indeed. It’s delightfully lemony while the acidity is tempered by the mild sweetness of carrots and an apple. Its camouflaged complexity comes from the vibrant flavors of cilantro and mint (from our CSA) and the finish boasts a little heat from fresh ginger.

Herbaceous Carrot + Lemon Juice

2 carrots, peeled
1 Fuji apple, cored
1 lemon, peeled
1-inch piece fresh ginger, peeled
handful of fresh mint, leaves only
handful fresh cilantro, leaves and stems

Run the ingredients through your juicer according to the manufacturer’s instructions. Mine works best if the greens (or herbs, in this case) are balled up and dispersed between the other ingredients.

Serves 1-2