Spicy Vegetable Juice

Cooking Times

Ready in: 10 minutes
Prep time: 10 minutes
Serves: 4


  • 2 large, rinsed and topped Cal-Organic Bunch Carrots
  • 1/2 small, cut into quarters Cal-Organic Green Cabbage
  • 2 stalks, leaves included Cal-Organic Celery
  • 1/2 medium, peeled and cut to fit Cal-Organic Red Beets
  • 1 small, peeled and cut to fit Cal-Organic Red Onions
  • 2 cups rinsed, rolled, and pushed through with a carrot Cal-Organic Red Chard
  • 1 large tomato
  • 1/2 unpeeled and cut in half cucumber
  • 1/2 stem removed and cut to fit, okay to leave seeds green bell pepper
  • 1/2 peeled lemon
  • 1 clove garlic
  • 3/4 tsp. hot sauce
  • 1/4 tsp. sea salt


  1. Place all ingredients in a juicer, excluding hot sauce and sea salt.
  2. Stir in the last two ingredients after everything has been juiced.
  3. Pour into serving glasses and enjoy!

Recipe and image from our e-book Springtime Juicing

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

Try Another Recipe


We didn’t find any recipes matching that description. Please try removing a search term or rewording your search phrases.