gluten-free. raw. vegan. vegetarian.
Citrus fruits. Berries. Pineapple.
Vitamin C is a vitamin needed during stressful times for the body. With the weather chilling, now is that time.
It seems contradictory to post a Vitamin C juice in Autumn when local citrus fruit is absent. Thankfully, the local supermarket stocked an abundant amount of different fruits this past week: pomegranates, grapefruits, strawberries, oranges, lemons, pineapple, etc. So many fruits I decided to start juicing again.
Years ago, I juiced with a juicer, mostly discarding the pulp. After so long, throwing away nutritional and expensive remains seemed a great waste. Buying a high speed blender solved the problem. Now pulp is included and there is definitely less waste.
Vitamin C, ascorbic acid, is not something I can take as a nutritional supplement unless a buffer is present. Otherwise, my stomach becomes upset. And maybe it is for the best. Acquiring as many vitamins and minerals through food is a good idea. Makes for a healthier diet, and brings awareness of eating whole foods.
So here is a recipe to savor during the colder months. Sweet and tangy at the same time.
- With juicing, I prefer for the juice to be juice, not chewy juice. Here is my trick: listen to the blending process. Some many blend on high for a few minutes and that may do the trick. Mostly, I check after a minute on high, starting over to see if I hear pulp being ground as I increase speed. If I don’t, I know the liquid is sufficiently juice like I desire.
- Can add more ice and create a smoothie. A whole ice cube tray should work.
Vitamin C Juice
- 1/2 c. water
- 6 medium sized strawberries without stems
- 1/2 orange
- 1/3 c. cut pineapple chunks
- 6 ice cubes
- In high speed blender, add all ingredients except ice and blend on high for a few minutes. Before adding ice, make sure the ingredients have blended into a juice.
- Add ice and blend until all ice cubes are liquefied through blending.
- Drink immediately!