oac's liquid glow shots

Okay, confession: this one was inspired by next month's subscription gift from Bare by Vogue. One glow for the outside, one for the inside, you get the idea.

And with the office sounding more like a chorus of sniffles every day, I knew it was time to dig this recipe back out.

Is it just me, or the minute the evenings get darker, the fruit and veg quietly go out the window? Summer me is all salads and smoothies. Autumn me wants toast, tea and a blanket. This is my easy fix. One blitz, into the freezer, and there's a glow shot ready whenever I need one. It tastes like summer's come back for a quick visit.

why these ingredients

Oranges and lemons are packed with vitamin C, which contributes to normal collagen formation for the normal function of skin, and to the normal function of the immune system. So yes, the glow name is earned.

Turmeric has been a staple in kitchens across South Asia for thousands of years, prized for its warm, earthy flavour and that unmistakable golden colour, which comes from a natural compound called curcumin. It's traditionally paired with black pepper and a little fat, which is exactly why they're in here too. Ginger adds a proper fiery kick to wake you up, and carrots bring natural sweetness and even more of that sunset colour.

ingredients (makes 2 to 3 trays of cubes)

100g fresh turmeric root, peeled and chopped
100g fresh ginger, peeled and chopped
2 lemons, peeled
2 oranges, peeled
2 medium carrots, scrubbed and roughly chopped
250ml orange juice
100g pineapple core or chunks

To serve: a pinch of freshly cracked black pepper and a small teaspoon of coconut oil

use up your extras

Got other bits in the fridge that need using up? Throw them in. This recipe is very forgiving.

kiwi: team skin on! Just give it a good wash. You won't notice the skin once it's blended, and it's another great hit of vitamin C.

beetroot: 1 small beetroot, peeled and chopped small. Fun fact: beetroot is one of the richest natural sources of dietary nitrates, which is why it's become such a hot topic in the world of food science. Your body converts them into a compound called nitric oxide, and researchers have spent years digging into what that means for us. Plus, it turns your shots a deep sunset colour and adds a lovely earthy sweetness.

celery: 1 stick, roughly chopped. A fresh, slightly savoury note that balances all the sweet fruit.

method

1) Add everything, including any extras, to a high-speed blender and blitz until smooth and thick (not runny). If your blender is struggling with the carrots and roots, add a splash more orange juice to get it moving.
2) Pour into silicone ice cube trays and freeze until solid.
3) Pop out the cubes and store in a reusable container in the freezer for up to 2 months.

top tip: turmeric stains everything, so pop on gloves or wash your hands and board straight away.

how to have it

One serving is 3 cubes. Every way, finish with a pinch of black pepper and a small teaspoon of coconut oil.

as a shot: let 3 cubes thaw and knock it back thick.
as a glass: blend or stir the thawed cubes with water or a splash of extra orange juice.
as a warm drink: my favourite on cold mornings. Drop 3 cubes into a mug of warm water, stir until melted, and sip before the day kicks off.

not freezing it?

Pour it into a sealed jar and keep it in the fridge for up to 3 days. It'll separate a little as it sits, so give it a good shake before pouring.

want it as a juice instead? Stir about 500ml of orange juice or water into half the batch for a few ready-to-pour glasses over the next 3 days, and freeze the other half as cubes. For a juice every day of the week, the cubes are your friend: each morning, blitz or stir 3 cubes with around 200ml of orange juice or water and you've a fresh glass in seconds.

Let me know how you get on, and tag us if you make it!