8 Antioxidant drinks you can make at home

With Cold & Flu season upon us I am always looking for drinks I can make at home that taste good and good for my Immune System. These are my 8 favorite so far. If you don’t have a juicer, no problem! You can use a blender.

#1 Carrot-Orange Juice

From EatingWell:

In this vibrant, healthy carrot-orange juice recipe, we jazz up plain orange juice by adding a yellow tomato, apple and carrots to pack in immune-boosting vitamins A and C. No juicer? No problem. See the juicing variation below to make this carrot-orange juice recipe in a blender.

Carrot-Orange Juice

Makes: 2 servings

Serving Size: about 8 ounces each

Active Time: 15 minutes

Total Time: 15 minutes

Ingredients

  • 1 medium yellow tomato, cut into wedges
  • 1 medium orange, peeled and quartered
  • 1 medium apple, cut into eighths
  • 4 large carrots, peeled
  • Ice cubes (optional)

Preparation

  1. Working in this order, process tomato, orange, apple and carrots through a juicer according to the manufacturer’s directions. (No juicer? See Tip.)
  2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Tips & Notes

  • Tip: No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.

Nutrition

111 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 38 mg sodium; 434 mg potassium.

Nutrition Bonus: Vitamin A (339% daily value), Vitamin C (66% dv)

Carbohydrate Servings: 1 1/2

 

#2 Jason Mraz’s Avocado Green Smoothie

From EatingWell:
To make this green smoothie recipe a meal-in-a-glass, musician Mraz adds a tablespoon of coconut oil and some sprouted flax or chia seeds.

Jason Mraz’s Avocado Green Smoothie

Makes: 2 servings

Serving Size: 2 cups

Active Time: 15 minutes

Total Time: 15 minutes

Ingredients

  • 1 1/4 cups cold unsweetened almond milk or coconut milk beverage
  • 1 ripe avocado
  • 1 ripe banana
  • 1 sweet apple, such as Honeycrisp, sliced
  • 1/2 large or 1 small stalk celery, chopped
  • 2 cups lightly packed kale leaves or spinach
  • 1 1-inch piece peeled fresh ginger
  • 8 ice cubes

Preparation

  1. Blend milk beverage, avocado, banana, apple, celery, kale (or spinach), ginger and ice in a blender until very smooth.

Nutrition

Per serving: 332 calories; 18 g fat (2 g sat, 10 g mono); 0 mg cholesterol; 45 g carbohydrates; 18 g total sugars; 7 g protein; 13 g fiber; 164 mg sodium; 1345 mg potassium.

Nutrition Bonus: Vitamin C (168% daily value), Vitamin A (146% dv), Potassium (38% dv), Folate (31% dv), Calcium (26% dv), Magnesium (25% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 1/2 vegetable, 3 1/2 fat

 

#3 Blueberry-Cabbage Power Juice

From EatingWell:

This healthy blueberry-cabbage power juice recipe is loaded with anthocyanins, which give the juice its pretty purple color and pack it with powerful antioxidants to keep your memory sharp. No juicer? No problem. See the juicing variation below to make this power juice recipe in a blender.

Makes: 2 servings

Serving Size: about 8 ounces each

Active Time: 15 minutes

Total Time: 15 minutes

Ingredients

  • 1/4 medium red cabbage, sliced
  • 1 large cucumber, peeled and cut into chunks
  • 1 cup fresh blueberries
  • 1 large apple, cut into eighths
  • Ice cubes (optional)

Preparation

  1. Working in this order, process cabbage, cucumber, blueberries and apple through a juicer according to the manufacturer’s directions. (No juicer? See Tip.)
  2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Tips & Notes

  • Tip: No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.

Nutrition

77 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 27 mg sodium; 280 mg potassium.

Nutrition Bonus: Vitamin C (37% daily value)

Carbohydrate Servings: 1

#4 Spinach-Apple Juice

From EatingWell:

This healthy spinach-apple juice is a green nutrient powerhouse loaded with calcium for bone health, and vitamins A and C for antioxidants. No juicer? No problem. See the juicing variation below to make this spinach-apple juice recipe in a blender.


Spinach-Apple Juice

Makes: 2 servings

Serving Size: about 10 ounces each

Active Time: 15 minutes

Total Time: 15 minutes

Ingredients

  • 1 1/2 cups spinach
  • 1/2 grapefruit, peeled, white pith removed
  • 2 green apples, cut into eighths
  • 1 1-inch piece peeled fresh ginger
  • 2 large stalks celery
  • Ice (optional)

Preparation

  1. Working in this order process spinach, grapefruit, apples, ginger and celery through a juicer according to the manufacturer’s directions. (No juicer? See Tip.)
  2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Tips & Notes

  • Tip: No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.

Nutrition

Per serving: 55 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 60 mg sodium; 150 mg potassium.

Carbohydrate Servings: 1

#5 Ginger-Beet Juice

From EatingWell:

In this healthy ginger-beet juice recipe, we pack in vegetables by adding kale and a carrot, and sweeten with an orange and apple. No juicer? No problem. See the juicing variation below to make this beet juice recipe in the blender.

Ginger-Beet Juice

Makes: 2 servings

Serving Size: about 8 ounces each

Active Time: 15 minutes

Total Time: 15 minutes

Ingredients

  • 1 medium orange, peeled and quartered
  • 3 kale leaves
  • 1 medium apple, cut into wedges
  • 1 medium carrot, peeled
  • 1 large beet, peeled and cut into wedges
  • 1 1-inch piece peeled fresh ginger
  • Ice cubes (optional)

Preparation

  1. Working in this order, process orange, kale, apple, carrot, beet and ginger through a juicer according to the manufacturer’s directions. (No juicer? See Tip.)
  2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Tips & Notes

  • Tip: No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.

Nutrition

100 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 94 mg sodium; 511 mg potassium.

Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (38% dv)

Carbohydrate Servings: 1 1/2

#6 Tomato-Vegetable Juice

From EatingWell:

This healthy tomato-vegetable juice recipe contains all the components of a healthy salad, such as lettuce, tomato, bell pepper, celery and carrot, but with less salt than bottled vegetable-blend juices. No juicer? No problem. See the juicing variation below to make this tomato-vegetable juice recipe in a blender.

Tomato-Vegetable Juice

Makes: 2 servings

Serving Size: about 8 ounces each

Active Time: 15 minutes

Total Time: 15 minutes

Ingredients

  • 1 cup chopped hearts of romaine
  • 1/4 cup chopped fresh chives
  • 2 large tomatoes, cut into wedges
  • 1/4 fresh jalapeño , stemmed and seeded
  • 1 large red bell pepper, cut into eighths
  • 2 large stalks celery, trimmed
  • 1 medium carrot, peeled
  • Ice cubes (optional)

Preparation

  1. Working in this order, process lettuce, chives, tomatoes, jalapeño, bell pepper, celery and carrot through a juicer according to the manufacturer’s directions. (No juicer? See Tip.)
  2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Tips & Notes

  • Tip: No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.

Nutrition

46 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 82 mg sodium; 466 mg potassium.

Nutrition Bonus: Vitamin C (71% daily value), Vitamin A (65% dv)

Carbohydrate Servings: 1/2

#7 Strawberry-Cucumber Juice

From EatingWell:

This refreshing, healthy strawberry-cucumber juice is also made with an apple and carrots, making it taste like the farmers’ market in a glass. No juicer? No problem. See the juicing variation below to make this strawberry-cucumber juice recipe in a blender.

Strawberry-Cucumber Juice

Makes: 2 servings

Serving Size: about 10 ounces each

Active Time: 15 minutes

Total Time: 15 minutes

Ingredients

  • 6 fresh strawberries, hulled
  • 1 large cucumber, peeled and cut into chunks
  • 1 large red apple, cut into eighths
  • 2 medium carrots, peeled
  • Ice (optional)

Preparation

  1. Working in this order process strawberries, cucumber, apple and carrots through a juicer according to the manufacturer’s directions. (No juicer? See Tip.)
  2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Tips & Notes

  • Tip: No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.

Nutrition

Per serving: 69 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 30 mg sodium; 249 mg potassium.

Carbohydrate Servings: 1

#8 Green Juice

From EatingWell:

This healthy green juice recipe combines parsley, spinach, pears and celery to make a juice packed with bone-supporting vitamin K. No juicer? No problem. See the juicing variation below to make this green juice recipe in a blender.

Makes: 2 servings

Serving Size: about 8 ounces each

Active Time: 15 minutes

Total Time: 15 minutes

Ingredients

  • 1/2 cup fresh parsley
  • 3 cups spinach
  • 1/2 lemon, peeled
  • 2 medium pears, cut into eighths
  • 6 large stalks celery, trimmed
  • Ice cubes (optional)

Preparation

  1. Working in this order, process parsley, spinach, lemon, pears and celery through a juicer according to the manufacturer’s directions. (No juicer? See Tip.)
  2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Tips & Notes

  • Tip: No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.

Nutrition

91 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 192 mg sodium; 409 mg potassium.

Nutrition Bonus: Vitamin A (32% daily value), Vitamin C (23% dv)

Carbohydrate Servings: 1

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2 Comments

  1. I’m definitely going to try a few (maybe all!) of these smoothies! Thanks for the delicious recipes! ……and how great that there are alternate directions for “juicer-less” people!

    Like

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