Wellness Immunity Shots Recipe
You don't need any special equipment to make these juice-based, immune-boosting, nutrient-packed wellness drink shots at home!
Servings 2 servings
Calories 119kcal
Equipment
- High speed blender (see Notes to use a regular blender)
Ingredients
- 1 navel orange peeled and cut in half
- 1/2 lemon peeled
- 1/2 cup pineapple fresh or frozen
- 1 large organic carrot peeled and cut into chunks
- 2 inch piece organic ginger sliced
- 1 inch piece organic turmeric sliced (or 1/2 teaspoon dried turmeric)
- 1 large clove garlic peeled (optional)
- 1 tablespoon raw unfiltered apple cider vinegar
- 1 tablespoon honey raw local honey from your area if possible
- 1/8 teaspoon black pepper
- 1/8 teaspoon sea salt
- 1 cup filtered water
Instructions
- Add all ingredients to a high-speed blender and process until completely smooth.
- Pour the juice through a fine mesh sieve over a bowl, pushing the pulp to extract as much liquid as possible.
- Serve.
Notes
- Important: Remember that wellness shots are not medicine and are not meant to replace medicine. Additionally, immunity juice shots are not meant to take place of a healthy, well-balanced diet. This drink is more of a preventative measure or supplement that you can incorporate into an overall healthy lifestyle.
- Recipe Yield and Serving Size: After straining out the pulp, this recipe yields about 3 cups of fresh juice. I like to enjoy this as 2 servings, each 1.5 cups.
- Vegan Version: Use a vegan sweetener instead of honey, such as maple syrup or agave nectar. (Or omit the honey if you think it'll be sweet enough without it.)
- Pineapple: Fresh ripe pineapple is best, but if you don't have it on hand you can use frozen pineapple, which is typically frozen at its peak of freshness.
- Storage: Immune boosting juice drinks last in the fridge for up to 3 days. Store them in non-reactive containers, such as glass jars with airtight lids.
- Make This Into Salad Dressing: If you like a sweet and savory salad dressing, you can mix this up for that purpose! Don't bother straining it; simply blend and use it to dress your salads instead of vinaigrette. Add a splash (about 1/2 cup for this whole recipe) of good-quality oil, such as extra-virgin olive oil or avocado oil, and add liberally to the salad of your choice.
- Pour the juice shots into glass jars or containers, leaving about half an inch of headspace.
- Place the jars in the freezer (with no lid on top) and freeze until solid. (The length of time this takes will depend on the size of your jars.)
- Once frozen, put the lids on the jars and return to the freezer for up to 6 months.
- Thaw the juice overnight in the fridge before drinking.
- Cut the peeled orange into 8 pieces.
- Chop the peeled lemon half into 4 pieces.
- Peel and shred the carrot.
- Grate the ginger and turmeric.
- Peel and mince the garlic.
- Put everything into a regular blender or food processor, and process until it's as smooth as you can get it. Add additional water if needed.
- Strain through a fine mesh sieve placed over a bowl to catch the juice. Use a spoon to push the pulp to extract as much liquid as possible.
Nutrition
Serving: 0.5of recipe | Calories: 119kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 176mg | Potassium: 344mg | Fiber: 4g | Sugar: 21g | Vitamin A: 5299IU | Vitamin C: 78mg | Calcium: 62mg | Iron: 1mg