Monday, March 2, 2009
Monday Morning Blog
Have you looked at your orange juice bottle lately?
I mean REALLY looked at it?
Some bottled juices are 100% freshly squeezed juice.
Some are made from concentrate.
Then there's bottled juice that's made from part concentrate and part freshly squeezed.
The healthiest and best value is 100% orange juice NOT from concentrate. There should be no added sugar, corn syrup, water, coloring or cellulose.
What's wrong with 100% orange juice made from concentrate?
Nothing if you're buying frozen concentrate.
Adding your own water is a good way to save money.
What's wrong with 100% orange juice made from concentrate is that you're paying premium prices for less than premium juice.
Every time orange juice is processed, it looses nutrition - vitamin C and enzymes in particular. Vitamin C is added back after processing but not enzymes.
When bottled orange juice is made from concentrate, it's been processed twice - once to make it into concentrate and again to pasteurize it after reconstituting and bottling.
Each time food is processed, it looses nutrition.
So when you buy bottled orange juice, get the biggest bang for your hard earned buck. Make sure the juice you choose is worth the squeeze.
Tomato and orange? You betcha!
3 tablespoons butter (margarine not recommended)
1 small onion (chopped - about 1/3 cup)
1/8 teaspoon ground black pepper
3 cups chicken or vegetable broth
1 (14 to 16 oz) can diced or petite diced tomatoes in juice (without sugar or corn syrup)
2 cups orange juice (without sugar or corn syrup)
Melt butter in a medium pot. Add onions and black pepper. Cook on low, stirring occasionally, until onions are very soft (but not brown) - about 10 minutes.
Stir in broth, tomatoes and their juice. Bring to boil. Simmer on low, partially covered, about 5 minutes to blend flavors. Stir in tomato juice and heat to steaming.