Carrot tops contain vitamins and minerals.
The green, leafy top of a carrot is a source of potassium, which regulates blood pressure; vitamin K, which functions as a blood-clotting agent; and chlorophyll, which some people think detoxifies blood. The bitter flavor of carrot tops is reduced when they are juiced with the rest of the carrot. Select deep-orange-colored carrots for juicing. This color indicates a high concentration of carotene, which turns into vitamin A in the body --- a nutrient that boosts immunity and eye health.
Instructions
1. Wash the carrots and leafy tops with cold water to remove dirt. Pat the carrots dry with a paper towel.
2. Place the carrots on the cutting board, and cut the green, leafy tops off with a serrated knife.
3. Chop each carrot top finely. Chop the carrots into 1/2-inch pieces. Mix the leafy greens and the carrot pieces together.
4. Place the chopped carrot tops and carrot pieces into the opening at the top of your juicer. Push the feeder down into the opening to move the carrot parts into the juicer blade for juice extraction.
5. Position your glass under the spout of your juicer. Plug your juicer in and turn it on. Continue pushing the feeder into the opening to speed up the juicing process.The pulp collector will gather the remaining skin of the carrots during juice extraction.
6. Drink the juice at room temperature to gain the most vitamins and minerals. Store leftover carrot juice in a sealed container in the refrigerator for up to 24 hours.
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