Not an emergency recipe for stuffing or pie today, nope. Just a spicy-sweet-tangy sipper to keep your immunity vibing and your stomach calm (perhaps after some feasting?). If you’re a last minute planner, all of my best holiday recipes from the blog’s archives are right over HERE.
I own a great juicer (this Omega one–affiliate link), but find myself using it in phases. It spends more time in the cupboard than I’d like to admit. Sometimes I get on a particular juice combination and I have to have it every day for a week or so. This recipe is proving to be one of those obsessions. I have a deep love for juices and smoothies. They always make me feel so vibrant and alive! But during this frigid time of year (that generally lasts until March), they can be a hard sell. It might go against a more raw food perspective on juicing and its benefits, but gently warming the juice is a great winter strategy for meeting in the middle of enjoyment, nourishment and, most importantly, not shivering your butt off. Not sure if I would recommend warming a green juice with kale cucumber etc. though 😬😬
If you’re already stocking your pantry for the holidays and you generally keep a few wholesome staples like apple cider vinegar and coconut oil around, you probably have everything you need to make this right now. The juice base here is fresh orange (you could definitely use clementine though), pineapple (I thawed frozen chunks), carrot, and ginger. After gently heating, the juice is blended up with turmeric, cayenne, apple cider vinegar, a teeny dab of coconut oil and honey/maple syrup (optional). The coconut oil is just to help with the turmeric absorption, but it also creates this lush texture–almost like the drink is slightly aerated?
I want you to know that if you don’t have a juicer, you could make this in a high speed blender too. Just chop everything up and place it in the blender container, add about a 1/2 cup of water (or more if necessary), blend on high for a minute, and then fine strain the juice before proceeding with the heating step. Easy!
Hoping I can persuade you all to keep this one in your back pocket as the holiday/Winter/common cold season ramps up. Even if you’re feeling perfectly well, it’s a lovely evening sip. Soothing and sharp/zingy at the same time. Anyway, sending all of my American friends wishes for peaceful gathering this week. Hugs to everyone else too ;)
SWEET FIRE TONIC
Print the recipe here!
NOTES: This recipe can be made in a high speed blender if you don’t have a juicer. Simply chop the fruit and vegetables up and place them in the blender container, add about a 1/2 cup of water (or more if necessary), blend on high for a minute, and then fine strain the juice before proceeding with the heating step.
-If you have fresh turmeric roots around, feel free to juice a 2-inch piece of it rather than using the ground powder.
-I go for a hearty pinch of cayenne in this because I like to feel the heat :)
1 large orange, peeled and chopped
1 medium carrot, scrubbed and chopped
¼ cup diced pineapple (I used frozen and thawed chunks)
2-inch piece of ginger, peeled
1 teaspoon apple cider vinegar
½ teaspoon ground turmeric
pinch of cayenne pepper
½ teaspoon coconut oil
maple syrup or raw honey, to taste (optional)
Run the orange, carrot, pineapple, and ginger through a juicer.
Place the juice in a small saucepan. Place the saucepan over medium-low heat, and slowly bring the juice up to the faintest simmer.
From here, you can either vigorously whisk in the apple cider vinegar, turmeric, cayenne, coconut oil, and sweetener OR transfer the warmed juice to an upright blender to combine with the remaining ingredients.
Serve the sweet fire tonic warm.