Zingy Wakeup Juice

I make this juice for me and hubby most days; we love it and after I drink it, it makes me say ‘ Zigga, Zigga Ah’! ~ Sometimes I do go a bit mad with the ginger! It definitely wakes us up, that’s for sure.

Nutritional Info…

Fresh juices are a cocktail of vitamins, phytochemicals and minerals depending on the ingredients that you use. They can be energy specific, detoxifying and rejuvenating.

A juice is an electrolyte hydrating drink and because most of the fibre (pulp) has been removed, it is quickly absorbed as it doesn’t have to be broken down in our gut. To get the most benefit from a fresh juice, you should drink on an empty stomach, so ideally first thing in the morning or in the afternoon.

In my Zingy Wakeup Juice I use ~ Carrots, Celery, Oranges and Ginger. See below for their health benefits: <jump to recipe>

Carrots ~

  • beta carotene ( which is converted into vitamin A)
  • vitamin K
  • Biotin
  • Vitamin C
  • Vitamin B6
  • Potassium
  • Thiamine

Celery ~

  • Vitamin C
  • Potassium
  • Folic Acid
  • Vitamins B6 and B1
  • Calcium
  • Vitamin B2
  • Sodium (which is offset by the potassium)

Oranges ~

  • Flavonoids
  • Vitamin C
  • Vitamin B1,B2 & B6
  • Folic Acid
  • Pantothenic Acid
  • Carotenes
  • Pectin
  • Potassium

Ginger ~

  • Antioxidant
  • Anti-inflammatory
  • Can reduce symptoms of nausea


Ginger Spiced Wake-Up Juice

Equipment required ~ juicer

Yield ~ makes approx 400ml (2 x 200ml glasses)

Ingredients (Organic where possible)

  • 3 carrots
  • 2 oranges
  • 3 sticks of celery
  • 2cm chunk of ginger (more if you can handle it)


  1. Wash all the ingredients
  2. If the carrots and oranges are not organic, then peel
  3. Chop if necessary and then feed into your juicer.
  4. Drink straight away if possible, if not, cover and put in the fridge.


  • Sometimes I add turmeric root ~ this is an added boost of anti-inflammatory and anti-oxidant ~ add some fresh black pepper to enhance the absorption of the curcumin, the active compound in turmeric.

Recipe by Sally Wilson ~ Natural Vegan Chef


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