Immunity Upgrade Juice

I noticed some kids at the school are starting another round of going out sick.  Our weather has been up and down, probably breeding germs extra well.  I’m heading off our family’s impending sicknesses with this immunity boosting juice.  Hopefully we’ll be upgraded to ‘no sickness’ territory.

immunity boosting juice

This is full of vitamin C from citrus, kiwi, and strawberries.  In addition, the cruciferous vegetables are loaded with antiviral and antibacterial agents.

immunity boosting juice

If you have a juicer and a round of summer colds coming on (or any other type of cold), get juicing. 

ImmunoUpgrade Juice
Yields 2
An immunity boosting juice!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3 strawberries
  2. 1 large orange, peeled
  3. 2 apples
  4. 3 kiwi (peeled)
  5. 1 cup broccoli chunks
  6. 1 cup cauliflower chunks
Instructions
  1. Put it all in the juicer and let it keep you well! I like to refrigerate before drinking. Just stir to mix it up as it will separate while sitting.
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Sweet Beet Sparkler

So I made this new juice yesterday and asked my kids if they wanted to try it.  My youngest daughter (8) said, “Oh!  You made us a Valentine juice!”  It took me a minute to figure out why she thought that.  I haven’t been getting enough sleep so my mind is slow.

“Right!”  I said after a beat.  “I’m that fun mom that makes Valentine drinks!”  I’ll just let her think that. 😉  Truth is, it was just coincidence that this drink idea popped in my head on the way to the grocery store.  It happens to be red and it’s the day before Valentine’s Day.

beet juice

I’m not going to the effort to make a recipe card for this one.  It’s so easy.  It does require a juicer though.  Although I do have one friend with no juicer who drinks green juices every morning.  She just puts all her ingredients in a blender with water then strains them and squeezes the pulp through a mesh bag.   However you want to do it.

You should also know that I purchase my produce mostly in organic form.  So I scrub it well but don’t peel it.  (Except for the orange, I peel that) If you use non-organic veggies and fruits for this you will want to peel those beets and carrots. 

for the juicer

Here’s what you need:

1 medium beet, quartered (unless your juicer can take them whole)

1 large carrot cut in half

2 oranges, peeled

2 sweet apples, quartered

1 bottle unflavored sparkling water

 

That’s it!  Just juice it all.  Then fill a glass with ice.  Pour juice in one half to two thirds of the way up the glass (depending on how strong you want it) and top it the rest of the way with sparkling water.  Stir and enjoy.  And if your kids think it’s a special Valentine juice, you can add in a cute Valentine swizzle stick. 

Cinnamon Hot Cocoa With Bourbon Vanilla Whipped Cream

Hot cocoa is comfort food ya know.  And there are soooooo many ways to jazz it up, not that it needs jazzing up.  But sometimes you’re just walking through Trader Joes and see Bourbon Vanilla Extract and you think, that’d make a great whipped cream for hot cocoa!

cinnamon hot cocoa with bourbon vanilla whipped creamAnd then you just have to go home and make it. 

It’s as simple as whipping cream and adding some flavor to it.  You can use your favorite hot cocoa and just add cinnamon, but I put a recipe in below just in case you want to make it from scratch.  Hot cocoa is one of those things that’s really easy from scratch and tastes so much better than a packet.

bourbon vanilla whipped cream

So if you’ve forgiven me for starting too many sentences with conjunctions in this post, and you have a hankerin’ for a warm liquid treat, see the recipe card below.

Cinnamon Hot Chocolate with Bourbon Vanilla Whipped Cream
Serves 3
Cinnamon hot chocolate with bourbon vanilla whipped cream is a decadent cup of warm comfort.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
For the hot cocoa
  1. 3 cups milk (I use whole)
  2. 1/4 cup unsweetened cocoa powder
  3. 1/4 cup dark brown sugar
  4. 1/4 dark chocolate chips
For the bourbon vanilla whipped cream
  1. 1 cup heavy cream
  2. 1 Tablespoon bourbon vanilla extract
  3. 2 Tablespoons powdered sugar
  4. 1/2 teaspoon fine salt
Instructions
  1. Begin by heating the milk in a saucepan until just barely starting to see bubbles around the edges. Remove from heat, add in the cocoa powder, brown sugar and chocolate chips. Whisk until it all dissolves.
  2. Meanwhile, in a cold mixing bowl, whip the whipping cream until soft peaks form. Add in the powdered sugar, extract, and salt and continue whipping until you have the consistency you like in whipped cream. Do not over whip or you'll have bourbon vanilla butter. 😉
  3. Pour hot cocoa into a mug, top with a large dollop of whipped cream and sprinkle extra cinnamon over the top. Enjoy warm.
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Pomegranate Mocha

Warm up with this seasonal treat! Pomegranate mochas are a delicious way to get toasty.

I love mochas.  I love almost anything coffee really.  But right now, I’m diggin’ on this pomegranate mocha.  My dad brought me a full brown paper grocery bag full of pomegranates from his neighbor’s tree.  We love to eat them, and make some pomegranate jelly, but I still had some left…so this is what happened with them.

Pomegranate Mocha

For the Mocha:

pomegranate syrup to taste (recipe follows)

1 shot espresso (feel free to use instant here if you’re not a purist)

8 oz milk (your favorite kind: whole, non-fat, almond, etc…)

1 Tablespoon cocoa powder

 

Heat your milk and use a steamer, milk frother, or blender (careful with this one) to froth up your milk. 

Add your espresso shot and cocoa powder to the milk and mix well. 

Then add your desired amount of pomegranate syrup.  This will depend on how sweet you like things.  I do 2-3 tablespoons of syrup per cup. Start small, taste, add more until you get where you like it.

Mix and enjoy.  You can add whipped cream to the top if you like your mochas that way.

 

Pomegranate Syrup:

pomegranate syrup for mocha

1 cup water

3/4 cup sugar

1 cup pomegranate seeds

 

This is pretty much a simple syrup, I just like mine less sweet so I don’t use the typical 1:1 ratio of water to sugar.  Put the sugar and water in a saucepan and heat until the sugar dissolves and it starts to thicken to a syrup consistency.  This usually takes me less than 10 minutes.  When you see little bubbles around the edge your probably close.  Remove from heat and add pomegranate seeds. 

Let cool. 

Pour the whole contents in a blender and blitz it up.  Then strain out any remaining seed chunks.  Keep in a jar in the fridge for up to two weeks.