Eosinophilic Esophagitis Friendly Gluten Free Carrot Orange Juice
Bright, sweet, and deeply refreshing, this carrot and orange juice is the kind of drink that feels like sunshine in a glass. Both carrots and oranges bring natural sweetness and a vibrant color that makes it look as good as it tastes. Managing eosinophilic esophagitis often means scrutinizing every ingredient label, and this recipe keeps things beautifully simple ā just whole produce, water, and optional touches of ginger and honey or maple syrup. There are no grains, no dairy, no soy, and nothing processed hiding in the mix, so you can sip with real confidence. The method works whether you have a juicer or just a blender and a fine-mesh strainer, making it genuinely accessible for any kitchen setup. A little fresh ginger stirred in at the end adds a gentle warmth without overwhelming the citrus, and the whole thing comes together in just a few minutes. Pour it over ice and serve immediately for the freshest, most vibrant flavor.
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Learn more āIngredients
2 servings
- 4 medium carrots, peeled and cut into 2-inch pieces
- 3 medium oranges, peeled and quartered
- Ā½ cup cold water
- Ā½ tsp fresh ginger, peeled and grated (optional)
- 1 tsp honey or maple syrup, to taste (optional)
Instructions
- 1
If using a juicer, feed the carrot pieces and orange quarters through the juicer alternately, then stir to combine. Skip to step 3.
- 2
If using a blender, add the carrot pieces, orange quarters, and cold water to the blender. Blend on high for 60ā90 seconds until completely smooth and no large chunks remain.
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