I don’t have a juicer. I want one, but haven’t decided what type would be best. For now, I just use a blender or my little metal hand-held juicers. I don’t drink a lot of juice, at least not yet, preferring to eat the fruit. But, once-in-a-while, I do want juice to go with my breakfast. In particular, orange juice. Although, if I had a juicer I’d have a grand time experimenting with flavor combinations.
That is when I break out the hand-held juicer. The orange metal one.
I love when my Madness Boxes from Misfits Market (Affiliate Link – Use this referral code so we can both get a discount: COOKWME-PI4FFE Get your discount today!) include oranges. I made this juice last weekend, to use up the oranges. It lasted a few breakfasts.
While I used organic fruit for this recipe because it came in one of my boxes, I would not buy organic oranges in the store. They have thick skins, and I prefer to use my money to buy organic produce that are thin-skinned. As I learn more, I may decide organic oranges are the way to go but, for now at least, I am good with this choice.
Simple Orange Juice
- Squeeze the juice or oranges into a canning jar or other glass bottle with a cover.
- Cover and refrigerate until you want to drink it.
- Don’t go overboard with orange. I only drink about 1/4 cup in a day, unless I am sick. Then I will do so a few times throughout the day being sure do so with a meal that includes protein.
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Smoothies are a great breakfast beverage to have alone or with a separate protein source. I’ve been adding pea protein to mine, but sometimes I’ll enjoy them with an egg. I don’t consume the smoothies regularly during the autumn and winter months, but I begin to enjoy them each spring and through the summer.
I may change this habit, drinking them during the colder months more often. They are a great way to extra nutrients into your diet.
I used store-bought bananas as a base, but the rest of the produce was from my Madness Box from Misfits Market (Affiliate Link). (Use this referral code so we can both get a discount: COOKWME-PI4FFE )
Everything but the bananas were organic. In all honesty, I don’t usually bother with organic bananas because the skin is so thick on the fruit. This may change in the future, as I learn more about things. But, for now. non-organic is the way I am going with store-bought, thick-skinned produce.
Note that I do use a personal blender, not a full-size one. There is a fill line, so I don’t measure things out. I just fill until I hit that line.
1 small banana, peeled
1 orange, peeled
1 tbsp pea protein powder
1 tsp honey
frozen spinach or kale, a few sprinklings of it chopped
almond milk (can also use soy, rice, cashew, or even dairy milk if your body can handle it)
- Add a little liquid to the blender cup.
- Break banana into small chunks and add to the blender cup.
- Add orange slices to the cup.
- Add pea protein and honey.
- Sprinkle frozen kale or spinach bits to the blender cup.
- Add milk choice to cup, up to the fill line – or however much you need.
- Blend a few seconds, then pulse until smooth.
- Serve at lunch with a salad.
- Serve with a hot breakfast for added nutrients.
- Drink a smoothie at snack-time for extra nutrients.
- Make a thicker smoothie by using less liquid. Pour into a bowl, and top with more fruit, nuts, seeds, and coconut.
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I’m still coming up with the occasional iced tea recipe. This one is really good. It has a couple different kinds of tea bags, as well as some orange slices. Lemons could be used instead, if those are what were on hand.
(I use a pitcher with an insert.)
2 Bavarian Wild Berry tea bags
3 Lipton tea bags
3 orange slices
- Put a couple handfuls of ice in the bottom of the pitcher.
- Place the insert into the pitcher.
- Cut the tag and string off the tea bags. Place the bags into the insert.
- Put the oranges slices into the insert as well.
- Pour water over the fruit slices and tea bags inside the insert.
- Try sliced strawberries instead of the orange slices.
- Buy tea bags on sale, with coupons, to save money.
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Lemon Sun Tea
Lemonades are great but, since I made that orange-lemonade I have experimented more. This one does not have as much lemon, but is pleasing just the same.
4 or 5 large strawberries
1/8 to 1/4 cup honey
fresh mint leaves
- Rinse the fruit and mint leaves.
- Dry them with a clean towel.
- Cut the tops off the strawberries, and cut the oranges and lemons in half.
- Squeeze the juice from 1 lemon, pouring it into a pitcher.
- Do the same with 1 1/2 oranges.
- Add 1/8 to 1/4 cup of honey.
- Place the pitcher insert (if you have one) into place.
- Cut the remaining half orange into chunks, and slice the strawberries.
- Remove the mint leaves from the stems, bruising them a little.
- Put the chunks of orange into the insert followed by the mint leaves, then add the strawberry slices.
- Pour water over the fruit.
- Cover and refrigerate.
- Fill glasses with ice. Pour the minty strawberry-orange lemonade over the ice.
- Place stainless steel straws into each glass. Add a fresh mint leave, and a slice of lemon.
- Grow your own mint to save money. If you can’t garden outside, do so on a sunny windowsill.
- Try different types of berries for something new.
- Serve with sandwiches for lunch.
I never peel the lemons and limes before placing them in the pitcher, but I have always peeled the orange. I have no idea why, it is just something I have done all along. Today I didn’t peel the orange. I quartered it, and halved two of the quarters. The other two quarters of the orange were used for something else.
With the addition of the orange, the vitamin C levels go up (versus what the Lemon-Lime Water contained.) Vitamins A and B6 are also evident, packing quite the nutritional punch.
1/2 a lime
1/2 an orange
- Rinse the fruit.
- Slice the lemon, and place the slices into the pitcher.
- Do the same with the half of lime.
- Quarter the half of the orange you will be using, and place the quarters in the pitcher with the rest of the fruit.
- Add the water, cover and refrigerate.
- Try piercing the citrus fruit before adding it to the pitcher.
- You can also squeeze 1 slice or section of each a little, letting the juices settle on the bottom of the pitcher before adding water.
- Serve this beverage with breakfast for an added nutrition boost.
I recently added a couple posts to this blog, Lemon Water and Lemon Water, For on the Go. It’s very important that, with the upcoming higher temperatures, we are being sure to keep ourselves hydrated. Especially in light of reports that it may be a hotter year than we are used to. Drinking the fruit waters I’m making (and posting about here) is a great way to combat dehydration issues.
Orange water has vitamin C and folate, like lemon water does, with a bit of a sweeter taste. The oranges will also provide your body with fiber, potassium, and calcium, among other nutrients.
I’m keeping these homemade vitamin waters going for three days in the refrigerator, adding fresh water when the pitcher nears half gone. Each day, the fruit flavor is noticed a little more.
- Peel the orange and section it. Cut the sections in half and place them in the pitcher. OR Slice the orange, cut the slices in half, and add them to the pitcher.
- Fill the pitcher half way with ice, then add the water.
- Keep in the refrigerator.
- Play around with the type of oranges you use for this recipe.
- Add a few slices of lemon.
- If you prefer a little sweetness, add honey.
- Serve the orange water with a Caesar salad.
- This beverage would go well with any meal.
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Minty Strawberry-orange Lemonade
I love fruit 🙂 Once in a while I make a salad consisting mainly of some type of this delicacy. The other night I created this one. It’s sweet, but the seeds help to add another important flavor. I hope you enjoy this one as much as I did.
Three servings were made from the one salad, though one of the servings could have been split to make another. I had one serving as a snack, one as a side for the next days lunch, and the other for a side to that day’s dinner.
Cinnamon-Coconut Fruit Salad
Makes 3-4 servings.
1 apple, cored, and chopped into bite size pieces
1 orange, peeled, sectioned, and chopped into bite size pieces
1 (20 ounce) can pineapple chunks, 2 tablespoon of juice reserved (Use the rest in a smoothie.)
1/4 cup unsweetened shredded coconut
2 teaspoons sunflower seeds
- Combine the fruit in a medium size mixing bowl.
- Add the pineapple juice, unsweetened shredded coconut, and sunflower seeds and mix well.
- Divide the fruit salad between 3 or 4 bowls, and sprinkle each serving with cinnamon.
- Nature’s Place makes an exceptional organic cinnamon. (No, they are not paying me to say this.)
- Purchase store brand products when possible to save money.
- Serve this alongside a salad of spinach, coleslaw mix, and sliced hard boiled eggs.