It’s been a drab, gray weekend here in my suburban empire. Desperately needing some sunshine, and unable to escape to the Caribbean, I decided on the next best thing, sunshine in a glass aka Grapefruit, Orange, Clementine, Carrot and Ginger Juice.
At the market the other day, I saw these mysterious golden globes calling themselves Temple Oranges. Of course, I had to buy them. Ask me about the Lobster Mushrooms one day; I’m still beating myself up over that expensive debacle. Anyway, the Temple isn’t actually a pretty orange; it’s skin is more heavily pitted, pockmarked even, than your run-of-the mill orange, and it feels a bit on the squishy side, but its taste is amazing. I found them to have a complexity that the Valencia orange doesn’t exhibit, a ton of juice and a bunch of seeds. They also have the advantage of being easy-peel, like a clementine. According to my internet research, the Temple, also called the tangor, is a hybrid of the mandarin and the sweet orange, and they’re only around in February and March. Being it’s January, I’d say there’s some leeway in their availability, but not much, so grab a bunch soon.
A sunny citrus juice, loaded with vitamin C, with a gingery zing to start off or brighten up your day.
- 2 pink grapefruits
- 2 temple oranges (or other variety)
- 4 clementines
- 5 carrots (I use organic)
- 1 - 2 inch knob of ginger (peeled)
- Peel all citrus and add to juicer with carrots and desired amount of ginger.
So when you wake up, look out the window and see nothing but clouds, drizzle and fog, get thee to the kitchen and get juicing. Bright colors make me feel happy, and when I feel happy, I feel sexy. It’s a great way to turn the day around.