I stopped drinking any kind of fizzy or sugary drinks over six years ago and I thank myself every day for that decision. Recently (about eight months ago) I also gave up on any type of processed sugar. Although I expected it to be some dramatic-crying myself to sleep kind of experience … it went remarkably smooth. I guess I was not ‘addicted’ to chocolate after all and I CAN live without cake !?!

What I did not give up is fructose (the naturally occurring in fruits and vegetables one, not the high fructose corn syrup, maple syrup, agave syrup or ‘ you name it’ syrup). I am completely aware of the fact that our bodies do need a certain amount of “sugar” (aka. broken down carbohydrates), therefore I choose to take mine mainly from fruits. The reasoning behind it being that, not only can you find fruits or veggies in almost any season at reasonable prices but they are also full of vitamins and minerals.

While my favourite ‘sweet treat’ is sugar-free, chunky peanut butter with crushed banana (…my mouth is watering at this very moment), I also love this super-simple juice made out of apples and carrots. Most of the times I add a bit of ginger to it for a little kick and flavour.

But what I find most interesting about this juice, is the appreciation our guests have for it. It is almost the norm here in Denmark to bring something you want to drink when you are invited to dinner, and people usually bring alcohol. However, my husband and I have made it sort of a custom to serve our guests a glass of freshly made juice before or during dinner and everyone enjoys it. We also try to bring a bottle with us when we are invited to someone else’s place, or simply buy the ingredients if we know they have a juicer.

To be honest, I am pretty sure this is not a habit in Denmark but we’ve been doing it for a while now and there is never a drop left.

 

Another reason I chose to share this recipe and praise such a common apple and carrots juice is the amount of money spent on it. I find it disheartening that two litres of Cola are half the price of a single cup of fresh juice. Buying yourself a cup of freshly made apple juice in a café is the equivalent of buying two kg of apples and four kg of carrots. How much more juice you get from the latter? I think the math is easy.

While I understand that you are paying for a service and the commodity of having it simply served, rather than prepare it yourself, I still believe that healthy alternatives are overpriced in cafés and restaurants. And since the general Nordic way is to be thrifty while valuing quality, I wholeheartedly recommend you give making your own juice a try.

 

 

Apple'n'Carrot Fresh Juice
 
Prep time
Cook time
Total time
 
Author:
Serves: 5 cups
Ingredients
  • 2 kg / 4,4 pounds of small red apples
  • ½ kg/ 1 pound of well-scrubbed carrots
  • 1 thumb-sized piece of ginger
Instructions
  1. Wash the apples well and cut them into halves. No need to de-seed them.
  2. Scrub well the carrots but don't peel them! The peel is one of the most nutritious parts of carrots.
  3. Pick a handful of carrots and pass them through the electric juicer on a medium speed.
  4. After you are done with the carrots do the same with the apples and ginger.
  5. You should get around 1250 ml/ 5 cups of juice in total, without the considerable amount of foam. In order to prevent the juice from oxidizing too fast, you should separate as much foam as possible from the rest of the liquid. Use a small strainer with fine mesh when you pour the juice into bottles. I usually repeat this process at least twice.
  6. The juice will last for about 2 days in the refrigerator if kept in a sealed glass bottle.