carrot Forrest juice

Immune booster & Inflammation fighter


2 cups of scrubbed medium carrots—about 4-5 carrots

½ to 1-inch ginger root

½ orange-fresh squeezed orange juice

5 cups of pineapple juice

A dash of brown sugar and cinnamon 


Wash all fruits and vegetables.

Allow carrots to sit in water for 30 minutes

Peel the carrots, orange, and ginger.


Put the carrot slices, oranges, and the ginger into your juicer. Pour in pineapple juice.

Run the juicer on high-speed mode.

Pour the juice into a strainer, and strain.

Store the juice into the fridge for 1 – 3 hours.

Serve cold, garnish with brown sugar and cinnamon.


  • Drink the pulp: the resulting juice pulp contains almost all of the fiber.
  • Scrub and wash all your fruits and vegetables thoroughly before you begin cooking, preparing, or juicing.

Risks and considerations

People with weakened immune systems may need to bypass certain foods if there is a risk of these foods carrying food-borne illnesses.

This includes:

  • people who are receiving cancer treatment
  • pregnant women
  • young children
  • older adults


  • Carrots: An antioxidant that carrots provide is vitamin C.
  • Ginger: Fresh ginger protects the respiratory system.
  • Oranges: Vitamin C contributes to collagen production. Collagen supports the skin, promotes wound healing, and improves skin strength.
  • Pineapple Juice: Immune booster and inflammation fighter

Juices are a great alternative for those who suffer from stomach issues, as the juice is more easily digested than whole fruits and vegetables. Take a shot a day!