Pre-made bottled juices are a great way to get your daily quota of fruit and veg but some are not as healthy as others and can contain added sugars or artificial ingredients. Enter Natlie’s Juices, a family run business focused on high-quality, minimally processed juice, squeezed fresh each week. With a commitment to quality, Natalie’s goes to great lengths for authentic freshness. Human hands select the finest fruits and vegetables and each order is handcrafted in small batches and pasteurized at the minimum time and temperature to ensure the quality and freshness of each ingredient. After 35 years in the business Natalie’s knows life is complicated enough so they keep it simple, which is why there are never more than five ingredients in each juice. No preservatives. No artificial ingredients. No GMOs.

Of course everyone can enjoy a healthy juice drink anytime but here are our picks for 5 unexpected (and delicious!) ways to juice up your nutrition.

Blood Orange Upside Down Cake

Ingredients:
2 blood oranges, thinly sliced
2 tbsp granulated sugar
½ cup butter, softened
3 eggs, room temperature
1 tsp vanilla
⅓ cup granulated sugar
¼ cup Natalie’s Blood Orange Juice
Zest of 1 blood orange
1 ½ cups all purpose flour
Cooking spray
Mint for garnish

Directions:
Preheat the oven to 350 degrees and line a round cake pan with a sheet of parchment.
Sprinkle the 2 tbsp of granulated sugar evenly on the parchment paper and spray the inside of the cake pan with cooking spray.
Arrange the thinly sliced blood oranges in the bottom of the cake pan.
In a stand mixer, cream the butter and sugar for 2 minutes.
Add in the vanilla extract and continue to beat over medium speed.
Turn the mixer to low speed and beat in the eggs one at a time, scraping down the sides of the bowl in between each egg.
Turn off the mixer and add the flour, then at slow speed begin to incorporate the flour until just combined (careful not to overmix).
Pour the batter into the cake pan and gently spread the batter over the oranges.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let cool completely and then turn the cake pan upside down to reveal the upside down cake.
Slice and serve with fresh mint.

Blackberry Lemonade Crumble Bars
Serves 10

Crust/Crumble Ingredients:
2 cups all purpose flour
¼ tsp baking soda
Pinch of salt
¾ cup white sugar
Zest of 1 lemon
¾ cup softened butter

Filling Ingredients:
2 cups blackberries
1 cup Natalie’s Natural Lemonade
½ cup white sugar
1 tbsp cornstarch

Directions:
In a mixing bowl combine all crust ingredients until combined. Remove ½ cup of the crumble mix and set aside.
Press the remaining crumble mix into a greased 9×9 baking dish.
Bake at 350 degrees for 15 minutes. Then remove to slightly cool.
While the crust is baking and cooling, combine the filling ingredients in a small saucepan.
Over medium heat, bring the mixture to a gentle boil and continue cooking until thickened. About 5 minutes.
Pour the blackberry filling into the crust and top with the reserved ½ of the crumble mixture.
Bake for 30 minutes at 350 degrees then allow to cool.
Cut into bars and enjoy.

Orange Vanilla Overnight Oats

Ingredients:
1.5 cups quick cook oats
¼ cup chia seeds
½ cup Natalie’s Orange Juice
1 cup almond milk
2 tbsp agave syrup
1 tsp vanilla extract
3 clementine oranges, peeled

Directions:
In a mixing bowl combine the oats and chia seeds.
In a smaller mixing bowl whisk together the Natalie’s Orange Juice, almond milk, agave syrup, and vanilla.
Pour the milk mixture over the oats and stir to combine. Place in the fridge overnight.
When ready to serve, top with slices of clementine oranges and enjoy.

Grilled Pineapple Chicken Skewers with Orange Glaze

Ingredients:
1 cup Natalie’s Orange Juice
¼ cup bbq sauce
1tbsp sriracha sauce
4-6 boneless, skinless chicken thighs
4tsp salt
2tsp paprika
2tsp black pepper
1tbsp olive oil
½ a pineapple, diced
1 red bell pepper, chopped into large pieces

Directions:
Prepare the glaze by adding the orange juice, bbq sauce, and sriracha to a saucepan over medium high heat.
Bring to a boil then reduce to medium low and cook for 10 minutes. Remove from heat.
Cut the chicken thighs into 1 inch cubes and add to a glass mixing bowl.
Add the olive oil, salt, pepper, and paprika to the chicken. Toss to combine.
Take your wooden or metal skewers and skewer the chicken, bell pepper, and pineapple. Repeat until all the chicken is used.
Heat your grill to medium high and cook the skewers for 3-4 minutes on each side until the chicken reaches an internal temperature of 165 degrees.
Serve on a platter and drizzle with the orange glaze.

Strawberry Lemonade Champagne Sorbet

Ingredients:
8oz Natalie’s Strawberry Lemonade
1 ½ cups champagne
1 cup strawberries, chopped
4-6 lemons cut in half
Mint for garnish

Directions:
Add the Natalie’s Strawberry Lemonade, champagne, and chopped strawberries to a small mixing bowl and mix together.
Pour into a loaf pan and freeze overnight.
When ready to serve, pop the frozen mixture out of the loaf pan and add to a food processor or blender. Blend until it is a smooth, icy mixture.
Take the lemons and slice them half then scoop out the insides. Leaving a shell of lemon peel.
Scoop a small amount of the frozen sorbet into each lemon half and freeze again for 30 minutes to firm up.
Serve with an extra slice of lemon and ribbons of mint.

Natalie’s Juices are available in grocery stores island-wide.

For more information regarding Natalie’s Juices, visit www.orchidislandjuice.com