Dare I say it? Winter is coming.
I don’t remember the last time I saw snow in early November along the Pacific Northwest, nor the temperature plunge so drastically (+16 down to 0) in a matter of a 48 hours. Nevertheless, it happened on the Island last week. I remember waking up, seeing the snow flakes and thinking to myself “it’s time” *said in a heroic tone*. By that, I meant it was time to save the vegetables from certain death; I pulled my boots on (and some clothes, because I’m not that kind of neighbour) and headed outside to cover the garden beds. It hasn’t snowed since, thankfully…for as much as I love Fall and Winter, snow is November is not my cup of tea.
It’s been a few weeks since my last post, oh my gosh! The kitchen has been busy though, and I certainly haven’t forgotten about you all. If you follow me on Instagram, you’ll know I’ve been working with the amazing people at Vitamix photographing recipes for their website (omg)! You likely already know how much I love (and use) my Vitamix, so it goes without saying how wonderful (and cool) this opportunity has been for me! So, my sincere apologies for having been a tad m.i.a. this last month. Nevertheless, I’m back with a perfect little recipe for the unexpected winter-esque season that’s cast itself upon us.
While soups, stews and all-things-comfort-food are on repeat, I always make time for fresh fruits and vegetables in my day. This recipe is sure to keep your Vitamin C levels up; it’s loaded with tart citrus juice, spicy ginger root, and the immune boosting/ anti-oxidant properties of oil of oregano (oregano oil). I don’t know about you, but I’m prone to cold extremities during the colder months, so I’ve added a pinch of ground cayenne pepper to the mix which has been know to increase metabolic rate.
As you’ve guessed, this is somewhat of a “hot” drink (taste-wise) meant to be consumed in small-ish doses. Steve and I drink it straight up sans sweetener, however, the option is there to add a few tablespoons of maple syrup or honey. I quite enjoy the kick (more like punch) of this tonic, and I’m all about boosting my immunity during cold season.
If you haven’t worked with oil of oregano before, start with two or three drops max; it has quite the potent taste which may catch you off guard! It’s not a favoruite (or recommended) for young children, so I usually omit it when I make this recipe for our little guy (and of course, he likes it sweetened). Lastly, I’ll note that when you’re using any new ingredient, be mindful and talk with your trusted health professional in advance. Oil of Oregano is essentially concentrated oregano oil, but it can be irritating and/or contraindicated for some folks…if you prefer not to use it, this recipe will still be just as good!
xo
CITRUS GINGER ROOT TONIC
Ingredients
- 2 naval oranges rinds cut off
- 1 lemon rind cut off
- 1 lime rind cut off
- 1/2 grapefruit rind cut off
- 1 inch piece fresh ginger root
- 1/16 tsp a good pinch ground Cayenne Pepper
- 3-5 drops organic Oil of Oregano oregano oil
- 1 cup filtered water
- 3 tbsp maple syrup optional
Instructions
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Cut off the fruit rinds/peels and toss into your compost. Cut the fruits into quarters and place in a high powered blender along with the remaining ingredients. Blend on high for 20-30 seconds until smooth. Serve and enjoy!
Recipe Notes
you can adjust the amount of maple syrup in the recipe if you find the heat too much. If you are new to working with oregano oil, start with 2-3 drops max. Oregano oil can be used topically, but we're not interested in that here; if you happen to get any on your hands, be sure to wash them and avoid touching your eyes to prevent irritation.
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