CAL Gal stands for carrot, apple, lemon, and ginger—basically my go to carrot juice.
I always use Meyer lemons because they are sweet and then I use whatever I can get if I can’t find them. The lemons are native to China crossed with citron and a mandarin/pomelo hybrid. As I’ve mentioned before a lemon provides 30 to 56 milligrams of vitamin C. Lemons are great for boosting your immune system and mood, which we all need now. Lemon can even help lower your blood pressure. Almost all my juices have fresh ginger root in them, which combats inflammation, helps with arthritis and osteoarthritis, relieves nausea and pain, prevents cancer, and aids digestion.
Carrots are known for improving eyesight due to the vitamin A content. A lady wearing glasses told me she takes a vitamin A pill of 25,000 International Units. According to an article written by Serena Styles for SFGate, five 8-inch carrots make an eight-ounce glass of juice, which equates to 60,142 IU of vitamin A.
With the Saharan sandstorm hitting the U.S. to Canada use ginger to improve respiratory conditions and lemons to hydrate. If you don’t have a juicer you can always grate some ginger and juice a lemon to make a hot tea. Don’t add any kind of sugar if you can handle the taste.
CAL Gal Juice
5 or 6 carrots
1 inch ginger
Yield: 12 – 15 ounces
Wash produce, but don’t over wash so you get more minerals. Chop fruits, veggies, and root into small pieces. This week I tried juicing some of the pulp like John from DiscountJuicers.com recommended. The pulp just seemed to sit on the auger until I threw in a fresh apple wedge and used the pusher. I almost never need to use the pusher to help the produce down the feeder tube. I also juiced some of the lemon wedges at the end to help clean out more pulp like John suggests.
Recipe from blog of melissacrismon.com
Copyright 2020 Melissa Crismon