Rainbow Fresh Juice
by Madison Smith
(Charlotte, NC, USA)
The first time I tried a blood orange was with breakfast in my dorm in Italy. Did I mention that my dorm was actually a retired monastery perched on the tip top of Cortona?
Every morning two carafes of juice waited downstairs in the meal room alongside hard rolls, sliced deli meat, cheese, and some biscuit-like cookies. The carafes contained blood orange juice and regular orange juice. Side by side, it was easy to recognize how much milder, less acidic, and slightly reminiscent of berries the blood orange juice tasted.
The red color comes from anthocyanins, a wonderful antioxidant which is usually found in flowers. A beautiful, tasty and nutrient rich addition to my juice this morning.
Glorious red color...
Always peel your limes. The skin is extremely bitter.
1 blood orange, 1 bell pepper, 1/2 lime, 3 carrots, 1 tomato
The bell pepper gives the juice a fresh from the garden taste.
A veritable rainbow of nutrients. Not as pretty, smooth, and expected as a prepackaged juice, but it is fresher, healthier, and honest.