Organic Citrus Juice with Love

For weeks every time I was in Jandi's Natural Market & Cafe, I would get intoxicated by the smell of the fresh valencia oranges being juiced at the juice bar.  I don't often buy prepped food or drink items that I can make myself, but I just had to give it a try. Boy was I happy that I did!!!  It sparked my old taste buds for fresh squeezed OJ.  So, I just had to search out an easy way to juice my own citrus at home.  

I am not one to spend a lot of money on kitchen appliances, but also don't like to get one just because it is the cheapest in price.  I ended up with a BPA-Free Cuisineart Citrus Juicer.  I toyed with the idea of the old fashioned stainless steel juicer that uses pure elbow grease to power, but decided to save my arms & my time. 

Some of you may be asking, why not just purchase a container of organic orange juice from the grocery store?  

If you don't know already listen up...ALL commercial orange juices (and most other juices), even organic ones, have been pasteurized.  The process of pasteurization depletes foods of its most vital minerals & vitamins, so the OJ you are drinking (if store bought) isn't giving your body all that it can & should. 

If you are anything like me, you want all your foods to work hard for you.  

I use food as medicine and really value ever single nutrient that they feed me.  So when in doubt about a pre-prepped food item, go straight to the source!

Purchasing citrus & juicing it yourself is neither difficult nor very time consuming. 

You can even consider making larger batches and freezing them in small jars for fresh juice anytime!

Once it hits your lips, I promise, you will never consider going back to drinking juice from any other place than straight from the fruit!

To get the very best juice from your fruits, purchase all Organic & when they are in season.

Some of my favorite citruses & their optimal seasons...

Valencia Oranges : April - December

Naval Oranges : December - April 

Blood Oranges : Mid January - Mid April

Mineola Tangelos : April - June

Grapefruits : May - September 

Myer Lemons : December - February 

Satsuma Mandarins (cousin of the Clementine) : November - February

(For the best Organic Satsuma Mandarins order from the wonderful Ann's Orchard when in season)

Happy Juicing Everyone!

Gluten Free Garden Pancakes

I don't know about anyone else, but I just LOVE a good pancake!  

Whether it be a skinny pancake, a savory one, one sprinkled with chocolate chips, or jam packed with veggies... I just can't get enough.  

Being an organic gardener I am lucky enough to have a ton of fresh herbs & vegetables just outside my doorstep, and in this the height of the summer season there is plenty to choose from.  

The beauty of these pancakes is they are great hot off the griddle, warm or even cold.  They can also be frozen between sheets of parchment paper so you can grab some and heat them up in the toaster oven in no time! Also with this veggie pancake creation I encourage you to use whatever you have fresh in your garden, or what the farmer's at the farmer's markets have a ton of.  

Get creative, and have fun with it.  I guarantee it will be delicious!

Gluten Free Garden Pancakes

(options for creating these vegan as well)

5 TB Organic Coconut Ghee, melted (OR plain ghee, organic butter, olive oil or coconut oil)

1/2 Cup Organic Brown Rice Flour

1/4 Cup Organic Sorghum Flour

1/4 Cup Organic Arrowroot Powder

1/4 Cup Organic Tapioca Flour

1 TB Organic Cane Sugar 

1 tsp Real Sea Salt

1/2 tsp GF Baking Powder

1/2 tsp Baking Soda

1 Cup Organic Coconut Milk, room temperature

1 Organic Egg, room temperature

(Egg Replacer: 1 TB ground flaxseeds, 3 TB Water - blend or food process until consistency of egg)

1 Large Organic Zucchini

4 Medium Organic Carrots, peeled

3 Organic Scallions, green & white parts

1 - 2 Organic Garlic Cloves, minced

1 TB Fresh Organic Parsley, diced OR 1 tsp Dried Parsley 

1 TB Fresh Organic Garlic Chives, diced

Ghee or Coconut Oil for Frying

- In a large bowl whisk together all of the dry ingredients: flours, sugar, salt, baking soda & baking powder.

- In a small bowl or glass measuring cup whisk together your room temperature egg (or egg replacer), coconut milk & melted coconut ghee (butter or oil). 

- Before adding the batter mix together peel your carrots and chop up all your herbs.  If you have a food processor toss it all in until you get a fine (but not mushy) mix of veggies.  If not, dice up your herbs & take your zucchini & carrots and grate them with the large grating holes.

- Now add the wet ingredients into the dry ingredients and stir until just mixed (do NOT over mix).

- Preheat your cast iron or stainless steel skillet with your ghee or coconut oil on medium high heat.

- With a large spoon or spatula mix your herb & vegetable mix into the pancake batter until just combined. 

- When skillet is hot use a 1/3 measuring cup and pour the batter on the skillet.  When the edges begin to appear golden and you see many bubbles breaking on the surface, its time to flip the pancake (You may need to add a bit of ghee or oil if the pan becomes too dry after flipping).

Cook about a minute on the other side or until golden brown.

- Repeat until batter is done, adding ghee or oil for each batch.

- Let cool a bit, then enjoy!

*Note: the more batches you do, the hotter the pan becomes, especially if using a cast iron pan. So be sure to keep an eye and lower the flame as necessary so you do not burn the outsides of the cakes, and not get them cooked all the way through.

Happy Cooking!