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Kristie's Sunrise Juice

I was first introduced to this juice combination while working as a pre-school teacher with my then co-teacher, now a friend, Kristie. Our staff was struggling with the ever-looming, never-really-gone school cold. Such is life when working one-on-one with small children all day.

To help combat the sickness, as well as boost morale, Kristie would bring this homemade juice to school and we would quietly sip it in the corner, away from the nosey and prying eyes of tiny humans. This was liquid gold and we deserved it.

Now as the busy winter season comes to an end, I sit back and reflect on the fact that I was juicing this very recipe twice, sometimes three times a week to maintain immunity against germs and fatigue while serving at a high-volume restaurant.

This juice is tangy with citrus, zesty and earthy from the ginger and carrot, spicy from a punch of cayenne, and subtly sweetened with honey.



  • Juicer

  • Cutting board + knife


  • Two oranges, skin peeled or cut from flesh

  • Two carrots

  • 1 cubic inch+ or fresh, not frozen, ginger

  • 2 apples, cut from core

  • 1 lemon, skin peeled or cut from the flesh

  • 1/8 tsp of cayenne

  • 1/8 tsp cinnamon

  • 1/8 tsp turmeric (optional, as it adds a drier and more flat taste to juice)

  • 1/2 tsp of raw local honey, or I use Active +15 Raw Manuka Honey


  • Halve carrots in length, remove the skin from citrus, skin ginger (optional), and core apples.

  • Process all fruits and veggies in accordance with the operating manual

  • Add in spices and honey and stir to minimize clumping

  • Enjoy immediately or store in the fridge for up to two days.

This recipe makes 3/4's of a quart of juice.


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