It’s a Week for Juice
Immunity punch to be specific
If you’ve seen any of my stories this week or last, you know I’ve been congested for what feels like forever (10 days and counting, but who’s counting). 😅 On Thursday I made a huge batch of juice and it was SO GOOD—just what I needed. Lots of fresh ginger, turmeric, citrus, carrots, and beets. It’s the perfect elixir if you aren’t feeling well or need a boost of energy. You don’t even need a juicer to make it.
I’m sharing that recipe below today plus a yogurt cake to make with the pulp. (You don’t have to, but it’s fun.)
Linda, THANK YOU for sliding in my DMs and recommending this nasal spray. It has saved me this week. (It’s all natural, too.)
My little one loves to organize so I got her this label maker for her birthday. I hope she loves it.
Since my oldest leaves for camp soon, I got this cute stationery set so her sister and I can send her letters.
You don’t need a juicer for this recipe, but you *do* need a great blender. This is the one I love (investment but I use it every day).
Immunity Juice Recipe
The most important part of this recipe is knowing you can mix and match the ingredients based on what you have. I had a LOT of carrots from my FreshDirect order the other day so I added almost all of them. Fresh ginger and turmeric add anti-inflammatory properties (not to mention incredible flavor), so use fresh here, not ground or jarred. Beets add color and more sweetness; you can make this with only beets and no carrots or vice versa. The world’s your oyster.
For the juice
9 carrots, peeled and cut into 3-inch pieces
2-inch knob turmeric, peeled
2-inch knob ginger, peeled
1-2 lemons, skin cut off and cut in half
1-2 oranges, skin cut off and cut in half
2 beets, peeled and stems removed
Make the juice. Add all juice ingredients to a blender and cover with fresh water.
Pulse until smooth, adding more water if needed to get it to the right consistency.
Place a fine-mesh strainer over a large bowl and pour the liquid in. Use a spatula to press the juice out of the pulp.
If you want less pulp in your juice, repeat this process with cheesecloth or a clean dish towel covering the strainer. Serve over ice.
Save the pulp to make cake, below.
For the cake
One 4.9 oz. container yogurt
Zest of 1 orange
3 cups juice pulp (see recipe above)
2 eggs
½ cup olive oil
1 teaspoon vanilla paste
3/4 cup granulated sugar
1 teaspoon baking soda
1½ cups all-purpose flour
Pinch of salt
Make the cake. Line a square baking pan with parchment paper and preheat the oven to 350°F.
Add the yogurt, orange zest, juice pulp, eggs, olive oil, vanilla, and sugar to a large bowl and whisk until smooth.
Stir in the flour, baking soda, and salt until no streaks remain.
Pour the batter into the prepared pan and bake for 30 minutes, until the cake springs back when you lightly press your finger in it.
Let cool slightly, then cut into squares and serve.
