This new Orange Sunshine Juice recipe is compliments of my most recent family vacation.
When we were on vacation, we basically got all of our meals from Whole Foods. I know that seems a little impractical and a little pricey, but it’s actually easier. Especially if you have a hotel room with a full size fridge and two very picky kids.
Anyway, while the kids survived on vegan pizzas and snacks, the Hus and I got lots of smoothies and juices. Ok, he ate a lot of pizza, too.
I, however, was obsessed with one their juice on tap. Basically, I could refill the same bottle every time and get a delicious juice. I could also mix and match, which is pretty cool.
One of the juices was bright orange and tasted like everything wonderful in the world.
This is my version. It’s packed full of vitamin-C, antioxidants, as well as immune-boosting and anti-inflammatory plants.
Give it a try. I think you’ll love it as much as I do.
Orange Sunshine Juice
Makes about 4 cups
3 large oranges
1 apple (fuji, gala, honeycrisp — something flavorful)
1 inch piece of ginger, peeled
2 inch piece of turmeric, peeled
4 large carrots
***optional add-ins: cucumber or celery would work nicely here, if you want to boost the veggie content
Prep all of your ingredients and put them in a bowl.
I recommend adding the harder fruits/veggies/roots first: apples, carrots, turmeric, ginger. Then lime and oranges last (unless you’re doing cucumbers. Then they go last).
You can mix it up. It’s just that the softer, juicier produce tends to junk up your juicer a little faster.
Pour into 2 glasses and enjoy.
You can also save half for tomorrow. This juice keeps well overnight!
Pro-tip: If you don’t have a juicer, you can blend this up and then strain through a mesh sieve. It won’t be as smooth, but it will still be delicious.