Spicy Carrot Juice with Apples, Ginger, and Cayenne

It seems like every year we put out stomachs to a serious test on Thanksgiving. At K's parent's house, scratch the turkey. Instead, it's roasted pork with gravy, a locally-made chicken roll, and tons of delectable sides, including the prized Polish dumpling of her maternal grandparents' upbringing - kluski.

We have the (sometimes ignominious) charge of making the kluski every year. Some years, they turn out light and airy and are lauded by all. Other years, they are so dense that they hit your tummy like a hod of cement funnelled down your pile hole. It is two days after Thanksgiving and we are still recovering from the overeating.

Banal though it may be, the observation of post-holiday over indulgence merits some discussion. If ever there were a reason to own a juicer, this is it. Detox time. It seems as if we spent much of the three-hour drive back home conversing about what kind of juice to make upon our return. In the end, we opted on our standard.

Spicy Carrot Juice with Apples and Ginger

• 6 large juicing carrots
• 1-2 apples, preferably a sweet, juicy variety like honey crisp
• 1-2 Tbsp fresh ginger
• Juice of one lemon
• Pinch of cayenne pepper
• Optional - one clove garlic

I swear by my Breville juice machine. It is kind of a pain to clean, but has a powerful 700-watt motor and a wide, three-inch-diameter mouth that facilitates a quick and painless juicing process. This recipe cries out for a beet, if you have one. It adds another dimension to the flavor, as well as a lovely deep red color.