This wholesome variation of an orange julius recipe is the perfect way to enjoy the sweet, fresh oranges that are in season.
The frothiness and essential vitamins like A, D, E, K-2, B-6 and B-12 come from using raw egg yolks. Cooked eggs are still a good source of nutrition, but eating them raw, or gently cooked, takes the nutrient-density to a whole new level. Raw egg yolks are highly digestible and full of readily-available nutrients. Just make sure you buy only true organic eggs from pastured hens. Know your source!
(Dr. Mercola reminds us that the salmonella risk is primarily heightened when the hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean spacious coops, have access to sunlight, and forage for their natural food.)
Now onto some frothy deliciousness...
INGREDIENTS:
- 3 large oranges, peeled and de-veined (you are not juicing the oranges)
- 1 cup of raw milk (or coconut milk for a dairy-free option)
- 3 egg yolks (from pastured hens)
- 1 teaspoon pure vanilla extract
- 2 tablespoons raw honey or coconut sugar
- Optional: dash of Pink Salt
- 1 1/2 cups of ice
DIRECTIONS:
1. Combine everything except the orange pieces and ice in a high-speed blender, and blend for 20 seconds to create a frothy cream.
2. Next, add the orange pieces, and blend for another 20 seconds.
3. Finally, add the ice and blend for another 10-20 seconds.
Serve immediately, and enjoy!
Approximately 2-4 servings
(Adapted recipe from here)
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