“Orange” Juice

orange juice 4I realized that I’ve only ever posted one juice recipe and figured it was time to put up another one. I have really slowed my roll on juicing but decided to bust my juicer out so the kids could have some fresh juice with breakfast.

I have to admit, juicing is really a serious hassle. But if you’ve got the time, it’s totally worth the result, which is crisp, fresh tasting juice! Now, I call this “orange” juice because of the color. There are oranges in it, but it’s not just plain ole’ orange juice. This is a great recipe for a virgin juicer who’s not willing to jump into the green juice pool just yet, or for picky kids.

“Orange” Juice (yields approximately 3 cups)

  • 5 small green apples, core removed (2 large red delicious make a great substitute)
  • 2 large oranges, peel removed
  • 1 large carrot

Turn your juice extractor on and add ingredients in the order listed. Stir and pour over ice.

orange juice 3

I tried to get an action shot. It was difficult.

orange juice 2

Yes the color looks a bit off now, but wait!

orange juice

Check out that gorgeous ORANGE color!

I just wanted to mention that if you have the time, I highly recommend trying the aforementioned plain ole’ orange juice. It’s so much better in a juice extractor than in a traditional citrus juicer. Frothy and almost creamy. Very time consuming to cut off all the peels but if you’re hankering for some O.J. and have the time, give it a try.

Ranch dip/dressing

Who doesn’t like ranch? I’m sure there are some of you weirdos folks out there, but most people love it! In case you weren’t aware of this little tidbit, homemade dressing tastes a lot better than bottled. It’s pretty easy and the benefit is, it’s fresh! And most likely, you will have most of the ingredients to make dressing in your pantry or fridge. You can also say, hey I made that, instead of, hey I bought that at the grocery store and took off the cap for you. Seriously, which one is more impressive?

A bell pepper makes a great vessel for serving your ranch dip

A bell pepper makes a great ranch dip vessel. Prettier than a bowl, huh?

Now, this recipe is primarily for a dip. However, you can add more milk to it to thin it out a little more for dressing. However, I like my ranch dressing a little on the thick side so this recipe works well for me. It tastes delicious as a dip for veggies, chicken strips or nuggets, or on your favorite green salad. Try it, you’ll like! (If you know what show that’s from, bonus points for you.)

Ranch dip/dressing

  • 1 c. plain greek yogurt
  • 3/4 c. mayonnaise
  • 1 tbsp. worcestershire
  • 1/4 tbsp. red wine vinegar
  • 1 tsp. frozen basil cube, melted (ever see these in the frozen section of the grocery store? love ’em!) or 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried dill
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 green onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 1/2 tbsp. milk (more can be added if you like your dressing thinner)

Whisk all ingredients together and refrigerate. Best if served after it has set awhile. Let those flavors meld together! And if you think it’s too thin, it will set up further in the fridge. Enjoy!

ranch dressing