I don’t even know who I am anymore, Friend. Here I am, sharing yet another healthy recipe! Nevermind the fact that, just last night, I ate an entire box of Savannah Smiles Girl Scout Cookies. On the internet, I’m basically a nutritionist. This Morning Glory Juice Cocktail is a boost of fiber and vitamins, and it tastes pretty doggone fantastic, if you ask me. The bonus? It’s easy to make, it’s easily prepped, it’s perfect for flu season, and it legitimately fills you up.
Ensuring that the fruits that you use are cold is important, unless you want to add ice to your drink pre-blend. The ice won’t alter the flavor, nor will it dilute the drink- so, don’t worry that it will. This is a very flavorful drink in that the flavors stand up well, even when ice is included. While you could strain this drink, I prefer to leave it as is and drink all of that fiber. Without going into specifics, we all need fiber, so getting rid of it isn’t recommended. Granted, if you have a thing with certain textures, you may want to, but I find that it’s more filling (and healthier) to drink it straight up.
I totally forgot to add the ginger to the images in this post. On top of my incognito ginger root- which brightens the hell out of this drink- there’s an entire pineapple in here. It’s one of those small “personal size” pineapples, but it’s a whole one, nonetheless. There are also oranges (Cara Cara are my new faves) and carrots, which is how this drink got its name. I tested Morning Glory muffins once and when I came up with this recipe, that was the flavor profile I had in mind. I’ve also added mango to give the drink a bit more texture. If you’re out of (or just don’t care for) mangoes, adding banana is another way to bulk up this libation.
Prep for this Recipe
The majority of the work involved centers around prepping the fruits. Considering the fact that only takes ten minutes, tops, that’s saying a lot. If I know I want to sip this Morning Glory juice in the morning, I’ll prep the fruits the night before. When the Soldier was at his busiest at work, I’d prep a few days’ worth of fruits for him to blend just before he left for work in the morning. Again, because I like drinking this straight up, prepping the fruits for this the night before is great because I can leave them in the fridge and blend them while really cold. No need for ice because everything just came from the fridge!
Behold, The Mighty Pineapple!
I usually start with my pineapple. Pineapples are one of the most underrated fruits out there. One pineapple provides more than half the daily recommended amount of fiber, but did you know that it also provides more than SEVEN times the recommended amount of Vitamin C? Sure, you pee the excess, but you’ve just taken care of today’s Vit. C in one drink! Pineapple is also a great source of manganese, which I found out is amazing for healthy bones. If you’re making this for the family, use a large pineapple (about six pounds). Just want to make enough to feed you or your better half? Use a personal size pineapple (two pounds).
Grab a cutting board and a sharp chef’s knife and lop off the top and bottom of the pineapple. Creating this flat base is essential in safely cutting the rest of the pineapple.
Starting at the top of the pineapple, cut away the peel from the pineapple. Make sure to slice enough of the peel to ensure those prickly eyes are removed, but not so deep that you’re taking off excess flesh. I shoot for an eighth of an inch. Once you’ve sliced off the rind, discard everything you’ve cut away.
To break down the peeled pineapple, cut it down the center (lengthwise). Flip the halves onto their flat sides and cut the halves into four long sticks.
Turn the halves ninety-degrees and cut the sticks into one- or two- inch chunks. You’re done with the pineapple! Set the chunks to the side for now.
Prepping the Mango
Typically, any fruit that is a bright (or dark) orange is full of beta-carotene (think carrots), which means it’s pretty good for maintaining healthy eyes. Since my children love to read, I need to pump them full of as many beta-carotene-enriched foods as possible. That’s where mangoes come into play. The twins LOVE mangoes almost as much as I do. Besides being great for the eyes, it’s also loaded with fiber and Vitamin C (hello flu-season!). If you’re making this recipe for yourself, half of a mango is sufficient. Again, I love mango, so I use a whole one. If this is going to serve more than one person, you’ll definitely one- or two- mangoes.
To prep the mango, you’ll need to create that firm cutting foundation again. Cut off the wider end’s bottom.
Once you have a firm footing, start at the crown of the mango and slice the skin off, just like you did with the pineapple. Since mango skin is thinner than pineapple’s, shoot for a thinner slice. You don’t want to remove too much of the flesh along with the skin.
The mango’s shape tells you how to cut it. It contains a fairly large pit that’s oval, but flat. Examine the mango’s shape and you’ll be able to “see” the pit. If you imagine that a mango is a guy with a beer belly and a fat butt, it’s not only easy to cut around the pit, it’s actually humorous. If you look at it and it looks wide, then you’re imagining your mean, fat cat-lady neighbor, instead. Find the beer-belly/fat-butt of the mango and turn your knife so that it’s cutting the mango’s “belly” off. Turn the mango around and cut its “butt” off. Now, just shave away any excess fat (liposuction) and you’re left with a pit.
Once you’ve removed, and discarded, the pit, lay your mango flesh down and cut it into cubes. Size is unimportant because it’s soft, which means it’ll break down easily in the blender. Set this to the side.
More Eye-Health Ingredients
Carrots are notoriously great for eye health. They have a crazy amount of beta-carotene, so I use at least two carrots- and up to four- in this recipe. I don’t even bother peeling them. Just give them a good scrub and cut them into half-inch to one-inch slices.
Morning Glory is High in Vit C
I had no idea what a flu-buster this recipe was until I started researching for this blog post. We all know that oranges are high in Vitamin C, but when served in combination with the rest of this stuff, and the invisible ginger root, which is also a natural anti-inflammatory; this drink becomes a must for this gross time of year. I peel my oranges (navel or seedless Cara Cara oranges are recommended) the same way as the others. Cut off tops and bottoms, then peel from top to bottom in strips. For a single serving, which is more like a double serving, use one orange. For four servings, use two.
Cut the peeled orange in half down the center, then cut the halves into sixths.
After you’ve prepped the oranges, take a half-inch piece of fresh ginger root and peel it using the edge of a spoon or a vegetable peeler. Slice the ginger into thin rounds.
Time to Blend
When making this Morning Glory Juice Cocktail, you need to start with the firmest/fibrous ingredients first- those would be the carrots, ginger, and pineapple. They need more time to break down, so add those to your blender first. The firmest of the three are the carrots, so put those into the blender, then add the ginger. Pulse them a few times to break them down. If you don’t pulse the carrots, you may have to wrestle with them later on in the process.
Add the pineapple to the blender next. Blend these three together on med-high for a couple of seconds to liquify them.
Now, add the softer ingredients. I add the mangoes, which are more fibrous, first…
…followed by the oranges.
Blend all of this together on high for one minute.
To Strain, or Not to Strain?
Once the Morning Glory has been blended, I usually fill my large glass with it and sip away. But, again, you may have a thing with certain textures. This drink is full of fiber, which you can feel. That may, or may not, be your thing.
If it isn’t your thing, just grab a sieve and strain the juice into a large pitcher. You’ll most certainly need a rubber spatula to scrape away the fiber as it strains- and you’ll end up with less volume- but, it is what it is. Once you’ve strained (or not), you can enjoy it immediately as is, or over ice.
You’ll definitely need a boba tea straw if you’re going to drink it with a straw. It’s pretty thick, this Morning Glory Juice Cocktail. If you can’t finish it all in one go, just save the remainder in the fridge for an energy boost later. Pin this recipe for later- especially when you feel those sicklies rearing their ugly heads.
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Morning Glory Juice Cocktailat Sense & Edibility
- 2 medium carrots, scrubbed clean and cut into 1" slices
- 1/2" piece fresh ginger root, peeled and thinly sliced
- 1 small pineapple, peeled and cut into 1" chunks
- 1 ripe mango, skinned and diced
- 1 large naval orange, peeled and diced
- Place the carrots and ginger into your blender. Pulse a few times to break them down.
- Add the pineapple to the blender, then blend on medium-high for a couple of seconds to liquify the mixture.
- Add the mangoes and the oranges into the blender. Blend everything together on high for 1-2 minutes.
- If desired, use a sieve to strain the juice into a large pitcher. You'll need a rubber spatula to scrape away the fiber as it strains.
- Once strained (or not), enjoy it immediately as is, or over ice.
- A boba tea straw is helpful when drinking (if you haven't strained the juice).
- Any remaining juice may be saved in the fridge for up to 24 hours.
Definitely going to try this. Has anyone tried with Spinach?
No, but it sounds like a great addition! If you do, let me know how it turns out!
I would have never thought of combining these fruits, but it looks incredible -healthy and delicious! I’ll definitely try it!
I hope you love it as much as we do, Constanza!
This sounds like an amazing way to start the day, I bet all the fruit and veggie give you a lot of energy
They really do, Paula!