Immunity Punch
Posted: | Categories: Recipes | Tags:fall kid-friendly winter
Immunity Punch
Melissa Ben-Ishay
Bookmark this recipe now. It’ll be your go-to juice for cold & flu season, especially if you have little kids at home. You don’t need any fancy juicer; all you need is a high-powered blender. (I use a commercial Waring—it’s nearly 10 years old and still going strong.) I’ll make this juice and the cake with whatever I have in my fridge: Sometimes it’s orange juice, sometimes it’s pink, and I always include ginger and turmeric for the health benefits. If you don’t want to make the cake, that’s ok. Compost or toss the pulp, I won’t judge.
Ingredients
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9 carrots, peeled and cut into 3” pieces
2 inch knob turmeric, peeled
2 inch knob ginger, peeled
1 lemon, skin cut off and cut in half
1 orange, peeled
1 beet, peeled (optional)
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1 4.9 oz. container yogurt (I used lemon)
Zest of 1 orange
3 cups juice pulp (see recipe above)
2 eggs
1⁄2 cup olive oil
1 teaspoon vanilla paste
3/4 cup granulated sugar
1 teaspoon baking soda
11⁄2 cups all-purpose flour
Pinch of salt
Directions
Make the juice. Add all juice ingredients to a blender and cover with fresh water.
- Pulse until smooth, adding more water if needed to get it to the right consistency.
- Place a fine-mesh strainer over a large bowl and pour the liquid in. Use a spatula to press the juice out of the pulp.
- If you want less pulp in your juice, repeat this process with cheesecloth or a clean dish towel covering the strainer. Serve over ice.
- For a no-waste option, use the pulp from the juice to make cake. Line a square baking pan with parchment paper and preheat the oven to 350°F.
- Add the yogurt, orange zest, juice pulp, eggs, olive oil, vanilla, and sugar to a large bowl and whisk until smooth.
- Stir in the flour, baking soda, and salt until no streaks remain.
- Pour the batter into the prepared pan and bake for 30 minutes, until the cake springs back when you lightly press your finger in it.
- Let cool slightly, then cut into squares and serve.
