Orange carrot juice is one of the most pleasant yet unexpected combinations! Somehow they just work together in spite of how different they seem. They don’t just taste good together, though, they pack a huge nutritional punch when paired! The vitamin C and beta carotene alone is worth a swig or two. My only reservation is the juice part. Carrots are more nutritious when cooked because their hardness makes them difficult for the body to break down, so juicing is the answer, right? No, because when they are juiced the fiber is left in the juicer but not the juice. How to create this pairing without loosing the fiber? Easy! Cook the carrots, combine the orange juice and the cooked carrots in the puree and boom! All the flavor and vitamins of orange carrot juice, with the fiber to go with it! This puree is so delicate and tasty, it will surprise even the picky eater.
6 large Organic Carrots
1- Boil water on the stove top in a medium sauce pan.
2- Peel and cut the carrots into rounds and place in the boiling water. Boil for 15-20 minutes or until soft.
3- Cut the Oranges in half and juice. You cannot get unpasteurized juice in the store, so you are better off getting a bag of fresh Florida Oranges and juicing them yourself! Have the older kids help, but be sure to go back for the extra juice in each half! Kids don't always get it all!
4- Strain the cooked carrots and place in the food processor.
5- Add the orange juice and blend until smooth!
6- Transfer first to the Foodii squeeze bottle and then the Kiinde Twist Pouches and store in the freezer for up to 3 months!
