5 Thai Dipping Sauces

Name: 5 Thai Dipping Sauces
Total time: 5 min
Yield: 2 servings
Ingredients: ⅓ cup Tamari ((organic wheat-free soy sauce) (or use soy-free Coconut Aminos)); ⅓ cup Rice Vinegar ((or Apple Cider Vinegar)); ½ small Red Chilli; 1 tsp Sesame Seed Oil; 2 tsp Ginger; 1 small clove Garlic; 1 tbsp Spring Onion / Scallion; ¼ cup Peanut Butter; 1 tbsp Rice Vinegar ((or Apple Cider Vinegar)); 2 tbsp Tamari ((organic wheat-free soy sauce) (or use soy-free Coconut Aminos)); 2 tbsp Rice Malt Syrup ((or Coconut Blossom/Maple Syrup or Raw Honey) ); 2 tbsp Spring Water; ½ Lime ((fresh juice)); 1 small clove Garlic; ½ cup Coriander; 1 tbsp Ginger; 1 small Red Chilli; 1 Lime ((fresh juice)); ½ Lemon ((fresh juice)); ⅛ cup Tamari ((organic wheat-free soy sauce) (or use soy-free Coconut Aminos)); ¼ cup Sesame Seed Oil; 1 tbsp Rice Malt Syrup ((or Coconut Blossom/Maple Syrup or Raw Honey) ); ½ tsp Sea Salt; 2 tbsp Sunflower Oil ((or Almond, Macadamia Oil)); 1 tbsp Rice Malt Syrup ((or Coconut Blossom/Maple Syrup or Raw Honey) ); ¼ cup Rice Vinegar ((or Apple Cider Vinegar)); 2 small clove Garlic; 1 tbsp Spring Water; 1 tbsp Chilli Flakes; ¼ cup Rice Vinegar ((or Apple Cider Vinegar))

You will need: chopping board & knife; blender; ceramic/glass containers or jars w/ lid for storing. NOTE: Recipe time is if you are only making one sauce. Please allow 5 - 10 minutes to make each sauce.

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

5 - 10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

Thai Dipping Sauce

⅓ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
⅓ cup Rice Vinegar (or Apple Cider Vinegar)
½ small Red Chilli
1 tsp Sesame Seed Oil
2 tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallion

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Ginger & Coriander Sauce

½ cup Coriander
1 tbsp Ginger
1 small Red Chilli
1 Lime (fresh juice)
½ Lemon (fresh juice)
⅛ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Sesame Seed Oil
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
½ tsp Sea Salt

Thai Crystal / Nahm Jeem Gratiem Sauce

2 tbsp Sunflower Oil (or Almond, Macadamia Oil)
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 small clove Garlic
1 tbsp Spring Water
1 tbsp Chilli Flakes

Sweet Chilli Sauce

¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic
1 tsp Chilli Flakes

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

5 - 10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

Thai Dipping Sauce

⅓ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
⅓ cup Rice Vinegar (or Apple Cider Vinegar)
½ small Red Chilli
1 tsp Sesame Seed Oil
2 tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallion

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Ginger & Coriander Sauce

½ cup Coriander
1 tbsp Ginger
1 small Red Chilli
1 Lime (fresh juice)
½ Lemon (fresh juice)
⅛ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Sesame Seed Oil
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
½ tsp Sea Salt

Thai Crystal / Nahm Jeem Gratiem Sauce

2 tbsp Sunflower Oil (or Almond, Macadamia Oil)
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 small clove Garlic
1 tbsp Spring Water
1 tbsp Chilli Flakes

Sweet Chilli Sauce

¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic
1 tsp Chilli Flakes

Instructions

Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
Peanut Dipping Sauce: Blend everything together. Set aside.
Ginger & Coriander Sauce: Blend everything together. Set aside.
Thai Crystal Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
Sweet Chilli Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.

Recipe Notes

* I make big batches of the sauces. They keep well for weeks in a sealed jar in the fridge. Basically you can use any veggies, and easily and quickly whip up rice paper rolls and serve with either or both of the dipping sauces.

*Soy Sauce alternatives - soy is best avoided for many reasons. Most soy is GMO. Even organic soy can cause issues. Also, many soy products have wheat/gluten which adds to the list of reasons to avoid it if you can. 1st best choice is Coconut Aminos if you can get it. 2nd best choice would be Liquid Aminos or Tamari which are wheat-free/gluten-free soy sauces.

*Sesame Seed Oil - buy good quality oil and store in the fridge. It is a fragile oil and can rancid quite quickly. For this reason it is best never to cook with fragile oils like Sesame Seed Oil as the heat quickly produces free-radicals and reduces the benefits of the oil. Use it as a topping just before serving to give a lovely subtle Sesame flavour to your stir-fry.

Veg Lettuce Cups with Thai Dipping Sauces

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Lettuce leaves (large whole leaves)
¼ cup Micro-greens (sprouts, shoots, micro-green veg leaves)
1 Chinese Cabbage leaves (or any other cabbage leaves)
¼ Red Capsicum / Bell Pepper (or yellow or orange capsicum)
¼ Green Capsicum / Bell Pepper
1 small Carrot
¼ Cucumber
1 Spring Onion / Scallions
¼ cup Fresh Herb Mix (Mint, Coriander and or Thai Basil)
¼ Mango
¼ cup Nut & Seed Mix (Peanuts, slivered Almonds, Sunflower Seeds and/or Sesame Seed - ½ toasted, ½ raw)

Thai Dipping Sauce

⅓ cup Tamari
⅓ cup Rice Vinegar
½ small Red Chilli
1 tsp Sesame Seed Oil
1 tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallion

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Ginger & Coriander Sauce

½ cup Coriander (fresh)
1 tbsp Ginger
1 small Red Chilli
1 Lime (fresh juice)
½ Lemon (fresh juice)
⅛ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Sesame Seed Oil
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
½ tsp Sea Salt

Thai Crystal / Nahm Jeem Gratiem Sauce

2 tbsp Sunflower Oil (or Almond, Macadamia Oil)
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 small clove Garlic
1 tbsp Spring Water
1 tbsp Chilli Flakes

Sweet Chilli Sauce

¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic
1 tsp Chilli Flakes

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Lettuce leaves (large whole leaves)
¼ cup Micro-greens (sprouts, shoots, micro-green veg leaves)
1 Chinese Cabbage leaves (or any other cabbage leaves)
¼ Red Capsicum / Bell Pepper (or yellow or orange capsicum)
¼ Green Capsicum / Bell Pepper
1 small Carrot
¼ Cucumber
1 Spring Onion / Scallions
¼ cup Fresh Herb Mix (Mint, Coriander and or Thai Basil)
¼ Mango
¼ cup Nut & Seed Mix (Peanuts, slivered Almonds, Sunflower Seeds and/or Sesame Seed - ½ toasted, ½ raw)

Thai Dipping Sauce

⅓ cup Tamari
⅓ cup Rice Vinegar
½ small Red Chilli
1 tsp Sesame Seed Oil
1 tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallion

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Ginger & Coriander Sauce

½ cup Coriander (fresh)
1 tbsp Ginger
1 small Red Chilli
1 Lime (fresh juice)
½ Lemon (fresh juice)
⅛ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Sesame Seed Oil
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
½ tsp Sea Salt

Thai Crystal / Nahm Jeem Gratiem Sauce

2 tbsp Sunflower Oil (or Almond, Macadamia Oil)
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 small clove Garlic
1 tbsp Spring Water
1 tbsp Chilli Flakes

Sweet Chilli Sauce

¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic
1 tsp Chilli Flakes

Instructions

Chop your choice of veg into thin julienne slices.
Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
Peanut Dipping Sauce: Blend everything together. Set aside.
Ginger & Coriander Sauce: Blend everything together. Set aside.
Thai Crystal Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
Sweet Chilli Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
Add water to one of your large round plates and submerge a rice paper roll sheet. Once soft, remove from water and lay out on the other plate.
Add your choice of veg to the Lettuce Cups and serve with dipping sauces on the side.

Recipe Notes

Clean Eating Tips to remember:

*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value

Veg Rice Paper Rolls with Thai & Peanut Dipping Sauces

You will need: chopping board & knife; blender; 2 large round plates; ceramic/glass containers or jars w/ lid for storing;

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Rice Paper Roll Sheets
1 Lettuce leaves (or any green leafy veg)
¼ cup Micro-greens (sprouts, shoots, micro-green veg leaves)
1 Chinese Cabbage leaves (or any other cabbage leaves)
¼ Red Capsicum / Bell Pepper (or yellow or orange capsicum)
¼ Green Capsicum / Bell Pepper
1 small Carrot
¼ Cucumber
1 Spring Onion / Scallions
¼ cup Fresh Herb Mix (Mint, Coriander and or Thai Basil)
¼ Avocado
¼ cup Nut & Seed Mix (Peanuts, slivered Almonds, Sunflower Seeds and/or Sesame Seed - ½ toasted, ½ raw)

Thai Dipping Sauce

⅓ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
⅓ cup Rice Vinegar (or Apple Cider Vinegar)
½ small Red Chilli
1 tsp Sesame Seed Oil
½ tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallions

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Rice Paper Roll Sheets
1 Lettuce leaves (or any green leafy veg)
¼ cup Micro-greens (sprouts, shoots, micro-green veg leaves)
1 Chinese Cabbage leaves (or any other cabbage leaves)
¼ Red Capsicum / Bell Pepper (or yellow or orange capsicum)
¼ Green Capsicum / Bell Pepper
1 small Carrot
¼ Cucumber
1 Spring Onion / Scallions
¼ cup Fresh Herb Mix (Mint, Coriander and or Thai Basil)
¼ Avocado
¼ cup Nut & Seed Mix (Peanuts, slivered Almonds, Sunflower Seeds and/or Sesame Seed - ½ toasted, ½ raw)

Thai Dipping Sauce

⅓ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
⅓ cup Rice Vinegar (or Apple Cider Vinegar)
½ small Red Chilli
1 tsp Sesame Seed Oil
½ tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallions

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Instructions

Chop your choice of veg into thin julienne slices.
Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
Peanut Dipping Sauce: Blend everything together.
Add water to one of your large round plates and submerge a rice paper roll sheet. Once soft, remove from water and lay out on the other plate.
Add your choice of veg to one edge of the rice paper roll. Fold sides in and roll from veg filled side to the other. Serve with dipping sauces on the side.

Recipe Notes

Clean Eating Tips to remember:

*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value

Lime & Mint Spritzer

You will need: Large glass jug.

Course

Drinks - Cold Drinks

Cuisine

Clean Eating

Prep Time

5 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

1 Lime
1 small bunch Mint leaves
4 cups Spring Water

Optional

2 drops Peppermint Essential Oil (high quality, food grade)

Course

Drinks - Cold Drinks

Cuisine

Clean Eating

Prep Time

5 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

1 Lime
1 small bunch Mint leaves
4 cups Spring Water

Optional

2 drops Peppermint Essential Oil (high quality, food grade)

Instructions

Slice up your fresh lime, and combine with the Mint, water and ice in a large glass jug.
Optional - add drops of high quality, food grade essential oils for extra freshness and incredible health boosting benefits. *NOTE: Only add essential oils to glass/ceramic, never plastic.

Fresh Citrus Water

You will need: Large glass jug

Course

Drinks - Cold Drinks

Cuisine

Clean Eating

Prep Time

5 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

½ Oranges
½ Lime
½ Lemon
4 cups Spring Water

Optional

2 drops Orange Blossom Essential Oil (high quality, food grade)
2 drops Lemon Essential Oil (high quality, food grade)

Course

Drinks - Cold Drinks

Cuisine

Clean Eating

Prep Time

5 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

½ Oranges
½ Lime
½ Lemon
4 cups Spring Water

Optional

2 drops Orange Blossom Essential Oil (high quality, food grade)
2 drops Lemon Essential Oil (high quality, food grade)

Instructions

Slice up your fresh citrus fruits, and combine these with the water and ice in a large glass jug.
Optional - add drops of high quality, food grade essential oils for extra freshness and incredible health boosting benefits. *NOTE: Only add essential oils to glass/ceramic, never plastic.

Sunshine Anti-inflammatory Juice

Course

Drinks - Fresh Juices

Cuisine

Clean Eating

Prep Time

5-10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Oranges (large)
¼ Pineapple (large)
2 inch nob Turmeric
½ Lemon (skin removed)
½ Lime (skin removed)

Course

Drinks - Fresh Juices

Cuisine

Clean Eating

Prep Time

5-10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Oranges (large)
¼ Pineapple (large)
2 inch nob Turmeric
½ Lemon (skin removed)
½ Lime (skin removed)

Instructions

Any juicer will do: Juice everything together and enjoy as fresh as possible!

Recipe Notes

*Always make fresh where possible - you get the most benefits and cleansing/detoxing effects from freshly juiced juice.

*If need be, prepare juice the night before - add citrus such as oranges, lemon and lime to your juice as it acts as a natural preservative and will keep your juice fresher for longer.

*Seal with a lid in a glass bottle - never in plastic. Plastic will leach into your juice and plastic adds to the bio-accumulation of chemicals in the body (chemical body burden), contributing to The Toxic Fat Effect! (see Module 2)

Quick Link to FLIMJ Program resources for Fresh Life Juicing:

Module 2 - refresh on information about The Toxic Fat Effect and how bioaccumulation of toxins in our bodies can lead to weight gain (that’s hard to lose), brain fog, low energy and many more poor health symptoms.

Module 4 - Awesome Everyday cheat sheet to print off and put up on the fridge so you can make great juices from scratch with my Fresh Life Juicing Formula with what you already have in your kitchen.

Module 4 - FLIMJ Ultimate Juicing Guide, your detailed guide to all the best info on juicing (summarised and based on 5+ years of research)

Module 4 - To get you into the swing of things, redo our 7 Day Just Add Juicing Challenge - you’re always supported in our Fresh Life Community, no matter when you decide to do any of the 7 Day Challenges.
You’ll find your Recipe Book: 7 Days of Just Add Juicing and Shopping List print off to guide you through the challenge.

My thoughts on having a Fresh Life Juicing Habit:

Fresh juicing is so important on your Fresh Life Internal Makeover Journey. It is a quick and delicious way to get live enzymes - which can only be obtained from raw plants/veggies and fruits - plus vital nutrients into your body for your cells to function optimally.

It is also one of the most powerful, gentle, safe, daily cleansing rituals you can do consistently to help your body to move xeno-toxins (which cause The Toxic Fat Effect - Module 2) from the body every day.

Gone are the days of getting away with occasionally doing a cleanse, or doing a detox a few times a year. The influx and exposure of toxins we have on a daily basis is now too much and too varied for our bodies to handle on its own.

These daily toxins bio-accumulate in our bodies (refer to Module 2 work) and most won’t move out of the body without specific assistance.

We have to be proactive to get the results we want.

We have to, as I like to say, “ABC - always be cleansing…”

If you want to Live Your Best Fresh Life, juicing needs to be a regular part of your days.

During the initial stage of my journey I was drinking a lot of freshly made juices. It’s a big part of the reason I was able to lose so much toxic fat/excess weight so quickly. And in a healthy way.

I was drinking at least 300ml-900ml per day of fresh juice along with eating clean and doing as many gentle and regular cleansing practises as possible.

I lost the weight effortlessly, and have been able to effortlessly keep it off for these past 6+ years. Why? Juicing is time-tested, and proven to work.

Which is why it is an integral part of my Fresh Life Formula. Fresh juices keeps flooding those powerhouse nutrients through the body, and keeps flushing daily toxic exposures out of the body, every single day.

I always try to have at least 1x fresh juice per day or more.

Prep Tip: You can always make juice the night before if you’re going to be rushed the next day.

Storing Tip: Just seal in a glass jar with a lid in the fridge so it’s ready to go in the morning.

Storing Tip: Adding citrus to your juice will act as a natural preserver, so if you are going to make the night before, be sure to add oranges, lemon and/or lime. It makes your juices taste even more delicious anyway.

The darker the green colour of a plant, the more chlorophyll the plant contains. And chlorophyll helps to push toxins from our cells and bind and remove them from our blood stream and gut.

Over and above everything, if I can only do one thing in a day, it will be to ensure I have at least one raw juice or smoothie a day - preferably a Green one!

Alternating colours is also a good idea to ensure your body is receiving a full spectrum of nutrients - eating/drinking the whole rainbow of colours we find in vegetables and fruits will achieve this without you even having to think about what your body needs.

To refresh on all the best information I’ve researched, go back to Module 4 to go over your Just Add Juicing Module content.

Got questions for me? Or want some friendly support and accountability to help you on your FLIMJourney?

Our Fresh Life Community is the place to be!

See you over there!

Big Hugs,
xx Sam

Orange Taste of Summer

Orange Taste of Summer Juice

Course

Drinks - Fresh Juices

Cuisine

Clean Eating

Prep Time

5-10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

3 Oranges (large)
2 Carrots (large)
1 Lime (skin removed)
1 slice Lemon / Lime (with skin)

Course

Drinks - Fresh Juices

Cuisine

Clean Eating

Prep Time

5-10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

3 Oranges (large)
2 Carrots (large)
1 Lime (skin removed)
1 slice Lemon / Lime (with skin)

Instructions

Any juicer will do: Juice everything together and enjoy as fresh as possible!