1 to 1 1/2 pound of organic carrots
2 to 3 cups water if you are blending instead of juicing
1 cup condensed milk (optional) or sugar to sweeten
⅛ teaspoon nutmeg
1 teaspoon vanilla extract
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Hi my name is Dianne. I enjoy cooking a variety of dishes and putting a smile on peoples faces. I have been teaching hands on cooking classes for over 18 years. I love creating new dishes and exploring nature.