Cold Busting Pineapple Juice

 I've had a juicer for nearly a year. I'm not an enthusiastic user, but whenever I make fresh juice I'm reminded just how much I love having this gadget in my kitchen. Recently I had a cold and I was feeling terrible for days never really making any progress, so I decided to try juicing. I made this juice once or twice a day. I know it made a difference in how quickly I recovered. 

There are only three ingredients in this recipe and all are helpful when you're feeling under the weather. Pineapple is a good source of Vitamin C and it fights bacterial and viral infections. Navel oranges are also high in vitamin C and strawberries surprisingly have higher levels of vitamin C and potassium than oranges. All of these fruits will give your immune system a boost, and juiced together they are delicious.

Cold Busting Pineapple Juice

Makes 1 large glass   

1 pineapple  (don't juice the core)

1 navel orange, peeled but leaving some of the white pith on

1 C fresh strawberries, cleaned and cut in half

Juice the pineapple, orange and strawberries. Stir, pour into a glass and enjoy!

Mulled Cider

Here's a great recipe for a before dinner drink that shouts Thanksgiving. The added bonus in making a mulled cider is that the entire house smells wonderful as it cooks.


Mulled Cider

1/2 gallon of cider (64oz.)
3 cinnamon sticks
8 whole cloves
8 whole allspice
1 orange, peel and juice
rum or brandy (optional)

Use a pot large enough to hold all the apple cider. Toast the cinnamon, cloves, and allspice by heating the pan over medium heat and tossing the spices occasionally to prevent burning. The spices should become very fragrant within a minute or two. Add the cider.

Use a vegetable peeler to peel only the orange part of the skin of the orange. You don't want any of the white pith because it imparts a bitter taste. Add the peel then squeeze the juice of the orange into the cider. Bring to a simmer, lower the heat and continue cooking for 20 minutes. Serve.