Ingredients:
4 Cups Of Fresh Skinless Baby Carrots
1 Pinch Of McCormick Red Curry Powder
1 Pinch Of Celtic Sea Salt
1 Skinless Deseeded Ripened Mango
1 Cup Of Fresh Cubed Pineapple
1 Cup Of Fresh Cubed Watermelon
Information:
Serving Size 1
170 Calories Per Serving
0 Grams Of Fat
Preparation Instructions:
This delightful India kanji carrot juice recipe was sent to me by Amardeep of Kolkata India. For step one you will need to wash your baby carrots, mango, pineapple, and watermelon. Next take out a sharp kitchen knife and bring your produce into a juiceable state. This recipe will probably yield a liter of liquid so do make sure you have a large enough collection container to catch it all. Moving on to the next step, go ahead and take out your juicer and plug it in. You are now ready to get the juicing process rolling, so begin feeding the produce through the machine. Always make sure you have a backup supply of carrots because sometimes the juice yield can be quite low. Once you are done juicing stir into the liquid the McCormick red curry powder and Celtic sea salt. Stir the juice until it has a nice even distribution of ingredients and the flavor becomes uniform. When serving the juice pour it over crushed or cubed ice. A mint leaf makes for a great garnish for the beverage. If you don't drink all of this India kanji carrot juice in one sitting, then rest assured as it will keep for forty eight hours if kept in a sealed refrigerated container.
