Immune boosting orange smoothie

Making smoothies is something that I like to do year-round. My family starts most days with a smoothie so that we can get our vitamins, antioxidants and minerals from early in the morning. This immune boosting orange smoothie was just perfect to start the day. Super refreshing and tasty!

Immune boosting orange smoothie | Eat Good 4 Life

When making smoothies, I like to switch things around and try different ingredients. I normally use frozen fruit, bananas and milk but today I wanted to create something with an orange base. I made this immune boosting orange smoothie and my kids loved it.

Some nutrients that are particularly important for immunity include: Vitamins A, B2, B6, C, D, and E, as well as minerals such as selenium and zinc. I decided to add about ½ inch chunk of fresh ginger to the smoothie because it has amazing health and detoxifying properties. Also, consuming citrus fruits that are high in Vitamin C during the winter months helps boost your immune system and quickly clears out any cold/flu viruses. Thus, I also wanted to incorporate a high-quality orange juice into the smoothie base. I used Florida’s Natural® Brand Orange Juice, which is not-from-concentrate and made entirely in the United States. Not only is it extremely convenient, but it’s also very high in vitamin C. Since liquid is needed to blend the smoothie, it is the perfect ingredient to add.

Whenever I purchase orange juice, I make sure to buy Florida’s Natural because it’s made entirely with oranges grown by real, Florida citrus farmers who care deeply about the quality of their crops. With Florida’s Natural, you get the best quality juice that actually tastes real—not artificial like many other brands.

If you haven’t started making your own smoothies, I urge you to start. It is extremely easy and very economical. I have purchased smoothies before at smoothie bars, as well as gyms, to find out that not only they are very expensive, but the taste and ingredient quality isn’t very good.

Making your own smoothies is great because you can add an array of ingredients and make endless combinations. You can pretty much add type of vegetables, fruits, protein, nuts etc. My kids tend to love any combination I come up with. (Plus, they are already used to drinking any concoction I make, so I am thankful for that!) Sometimes I even freeze smoothies as popsicles. Try freezing this smoothie recipe for a healthy, refreshing snack.

Enjoy!

Immune boosting orange smoothie | Eat Good 4 Life   Immune boosting orange smoothie | Eat Good 4 LifeImmune boosting orange smoothie | Eat Good 4 LifeImmune boosting orange smoothie | Eat Good 4 Life

This recipe is sponsored by Florida’s Natural. The opinions and text are all mine. The end.

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Immune boosting orange smoothie

Miryam's original recipe

Yield: 4 smoothies

Total Time: 5 minutes

Ingredients:

Directions:

Place all ingredients in a blender and blend until smooth. Serve immediately.

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32 comments

  1. Quick and delicious…a lovely meal!

  2. I made one small change by omitting the orange pepper and adding in a sliced onion. This dish was a huge hit with my family…really delicious. Thank you!

  3. Hi. Instead of Rice wine vineger, is that any substitute?

  4. Hi, can I substitute unrefined sugar for white sugar?

  5. I just made this again for dinner as we have snow peas in abundance in our garden. This time I substituted ketchup with ground fresh chili paste by Hoy Fung Foods, Inc (in support for this company) and it was really good! I used my Fitday program and put the ingredients in with 5 servings and came up with 466 Calories per serving, 20 g fat, 3 Fiber, 46 g protein. I could take 48 more calories off per serving by using a non-stick skillet with a little skillet spay and leave out the olive oil. This is a nice quick ad easy recipe for all those snow peas.

  6. Can you substitute Apple Cider Vinegar for the White Vinegar or would it alter the taste too much?

  7. Less than 30 mins (including prep), and really yummy!! I added mushrooms and a few shakes of crushed red pepper – worth the try!

  8. Tried this tonight as a way to “clean” my fridge and use some veggies that I needed to get rid off – green pepper, white onion, mushrooms – and I’m so glad I did. This recipe is delicious! The hubby loved it too, he went back for seconds :) I omitted the corn starch, switched sugar for honey and used peanuts instead of cashews.

  9. This looks ridiculously good – can’t wait to give it a try! Pinned!

  10. Wow, what great shots! The dish practically jumps off the page and into my mouth. I wish! :-)

  11. Kung Pao Chicken is one of my favorite dishes to order when eating out. I love your recipe and your photos are beautiful! Thanks for sharing.

  12. This sounds so good, definitely making this for dinner soon!

  13. How can I reduce the calories, fat and salt ect and make it more of a healthy dish

    • Sodium content is very low, and saturated fat as well which is the bad fat. The other fats, polyunsaturated and monounsaturated are healthy. The dish already has a grade A so it is pretty good. If you like just use 1 tablespoon of olive oil instead of two and perhaps less chicken and more veggies. Rather than that I am not sure what else you can do. Thanks for stopping by! I hope you like it.

  14. I have noticed you use a WOK to cook with but put a link for a “large skillet” in the article. Is there a specific wok you use? I’ve had several that didn’t last, and want one I can actually hand down like my cast iron skillets.
    Your dish looks delish!!

    • The one that I cooked this recipe in is actually the link for the skillet. I don’t have a wok. I have purchased two and had to throw them away both so I gave up. The link with the pan is actually the one I used :-) Sorry I can’t help you on the wok department!

  15. Miryam this is DELICIOUS!! My husband (born and raised in hong kong) said it tasted authentic!! I was so chuffed!
    I substituted rice vinegar for white wine as thats what i had in the cupboard, snow peas for sugar snap (none atm locally) and palm coconut sugar for the raw (again whats in my cupboard!) I also added 1.5tsp chilli flakes ( I assumed when you say pepper flakes you mean crushed chilli flakes?) and some garlic with the ginger as I have a ground paste!

    Your website is fast becoming my favourite!

    Thank you for sharing your passion with us!

    Kiran

  16. This recipe was soo good! It’s the best Asian recipe I’ve made at home! I used the vegetable combinations from the Kung Pao Cauliflower, substituted stevia for the sugar, and served over cauliflower fried rice – awesome!! :)

  17. Oh, and I also added some sriracha :)

  18. Do you soak your cashews before cooking with them?

  19. I served this over quinoa instead of rice. Excellent recipe & so colorful, makes it that much more appetizing! Thank you!!

  20. made this tonight ” my family went crazy! I added a teaspoon of Sesame oil and it added more yuminess! 
    THANK YOU!!!!!

  21. We made this last night and it was very good. I cut the sugar in the sauce by half, and also added in fresh green beans, mushrooms and tofu. I doubled the batch, but 5 people gobbled most of it up. Very good!

  22. This is delicious and so easy! Served it over cauliflower rice. Yum!

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