Golden Glow Anti-Inflammatory Citrus Juice (High-Protein & Low-Carb)

Bright, tangy, and invigorated by a spicy kick of ginger and earthy turmeric, this Anti-Inflammatory Citrus Protein Elixir transforms everyday juicing into a

Equipment

• High-Speed Blender: Liquefies fibrous ginger and turmeric roots cleanly to extract maximum flavor and juice.
• Fine Mesh Sieve or Nut Milk Bag: Separates tough pulp and root fiber to guarantee a silky, cafe-style beverage consistency.
• Citrus Hand Squeezer: Extracts pure citrus juice rapidly while keeping bitter peel oils and seeds out.
• Airtight Glass Mason Jar: Shields delicate micronutrients from air exposure, preventing rapid oxidation.

Ingredients

• 1 large Lemon: Peeled and seeded (Note: Meyer lemons work well if you prefer a softer, naturally sweeter acidity) .
• 1 small Lime: Peeled and halved.
• 1 medium Grapefruit or Blood Orange: Peeled, seeded, and segmented (Note: Use red ruby grapefruit for a lower glycemic profile) .
• 1.5 inches Fresh Ginger Root: Scrubbed clean and thinly sliced (no need to peel if organic) .
• 1 inch Fresh Turmeric Root: Scrubbed and sliced (or 1/2 tsp pure ground turmeric powder) .
• 2 scoops (approx. 20g total) Unflavored Hydrolyzed Collagen Peptides: Neutral-tasting high-protein base.
• 1 cup Pure Unsweetened Coconut Water or Filtered Water: Hydrating fluid base.
• 1 pinch Ground Black Pepper: Essential for activating curcumin absorption.
• Optional: 2–3 drops liquid monk fruit or stevia extract for those who prefer extra sweetness.

Instructions

1. Prep the Base Elements (Cold/Room Temp): Add the peeled lemon segments, lime halves, grapefruit pieces, sliced ginger, and fresh turmeric into a high-speed blender container.
2. Add Hydration: Pour in the 1 cup of unsweetened coconut water or filtered cold water to assist the blades with circulating the fibrous roots.
3. Blend on High (45–60 Seconds): Start on low speed and increase to high. Blend until the mixture looks completely pulverized, opaque, and bright golden-yellow with a light frothy head.
4. Strain the Pulp: Pour the blended liquid through a fine-mesh sieve or nut milk bag positioned over a glass measuring bowl. Press firmly with the back of a silicone spatula or gently squeeze the bag to express all clear juice. Discard the spent pulp.
5. Incorporate Protein (High-Protein Cooking Tip): Whisk the 2 scoops of unflavored collagen peptides directly into the strained, room-temperature citrus juice. Whisk briskly for 15–20 seconds until completely dissolved and crystal clear; collagen integrates best when stirred into liquid after straining.
6. Activate and Serve: Stir in the pinch of fresh black pepper and sweeten with monk fruit drops if desired. Pour over cracked ice into glasses and serve immediately.

Nutrition

Calories: 75 kcal · Protein: 10.5 g · Fat: s 0.2 g Cholesterol 0 mg · Carbohydrates: 8.5 g · Fiber: 2.5 g · Sugar: 4.8 g · Sodium: 45 mg