Carrot juice is one of the richest sources of vitamin as well as a source of the other vitamins,and a leading source of beta carotene. Its mineral content is equally rich, and includes calcium, copper, magnesium, potassium, sodium, phosphorus, chlorine, sulfur, and iron.

When preparing Carrots for juicing, wash the carrots thoroughly in cold water, using a stiff vegetable brush. Scrape lightly, but do not peel, as valuable vitamins and minerals lies close to the surface.
Drink/serve the juice immediately, or pour into glass jars with air tight lids, and keep in the refrigerator to prevent loss of vitamin and mineral content through oxidation. Carrot juice blends with practically all other juices.

Ingredients 1 kg carrots 1 can condensed milk 1 litre milk 1/2 tsp vanilla essence 1/2 tsp almond essence pinch nutmeg pinch cinnamon 4 cloves or pinch ground cloves

Method Wash, peel and juice using an extractor. Empty the condensed milk into a large jug, then using a wooden spoon, stir in the nutmeg, cloves, nutmeg and essences. Pour in the carrot juice and stir well, until mixed. Stir in the milk, and serve cold.

Ingredients 10 carrots, 1 small piece fresh ginger

Method Wash and peel carrots and ginger. Juice using a juice extracter. Serve /drink immediately Note: Apples make a good addition too.

Ther area number of different juicers that you can buy. It depends how dedicated you are, and what kind of juice you drink the most. There are different types to choose from, a high quality fruit and vegetable juicer, a wheatgrass juicer, citrus juicer or a blender.