Living in Maine during the winter months it gets dark pretty early – 4:30 pm to be exact. Yep, streetlights aren’t common around here, so, high beams are turned on as early as 5pm. Crazy, right!? After school, we have this mad rush to get all of our errands and outside time in before the sun goes down.
Because of this, every winter, I like to incorporate a ton of citrus into our diets. Maybe because I am a Florida kid – citrus just feels like sunshine to me. I add it to my salad dressing, marinate fish with it, zest my veggies with it — you name it — I am adding citrus to it. But the MAJOR hit with my kiddoes is my take on the Orange Julius.
I read somewhere Orange Julius started in Los Angeles, California at a fruit stand in the 1920s! It was coined the name “Julius” after it’s maker, Julius Freed. They claim it can only be made with California grown oranges. Well, I beg to differ. My version is simple. But it’s main ingredient is Florida Grown oranges from Indian River County’s own Poinsettia Groves. I like to use Navel Oranges and when in season, I switch to Valencia oranges.
1/2 cup Greek yogurt ( coconut yogurt if you are vegan)
1 tablespoon Honey (omit if you are vegan and replace with powdered sugar)
2 teaspoons Vanilla
First, peel your oranges and freeze for thirty minutes. Once you take oranges out of the freezer, toss everything into your blender and voila you have Jenni’s Julius! A Super smarty refreshing citrus smoothie that tastes like a creamsicle. Enjoy!
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