Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Fri, 12 Jan 2018 20:08:49 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.1 http://www.unclematts.com/wp-content/uploads/2017/11/cropped-umo-logo-on-wood-e1511126022201-32x32.png Uncle Matt's Organic http://www.unclematts.com 32 32 Orange Sunrise Smoothie http://www.unclematts.com/2018/01/12/orange-sunrise-smoothie/ Fri, 12 Jan 2018 17:17:21 +0000 http://www.unclematts.com/?p=3103 more]]>
A kid-friendly immunity booster, this smoothie will get your day going and help give you your daily dose of antioxidants and vitamin C! Make it a complete meal by adding your favorite protein powder.
Serves 2-4
2 Organic Bananas
2 cups Organic Strawberries
1 cup OrganicVanilla yogurt, non-fat
8 Ice cubes, large
3/4 cup Uncle Matt’s Organic Orange Juice
Place all ingredients in a blender and puree until smooth.
Turmeric Gummies http://www.unclematts.com/2018/01/08/turmeric-gummies/ Mon, 08 Jan 2018 16:34:25 +0000 http://www.unclematts.com/?p=3096 more]]>

Got the sniffles or are you fighting a cold? Looking to boost your immunity? Get tough on the germs and inflammation with these easy to make turmeric gummies featuring Uncle Matt’s Organic Orange Juice!


  • ½ cup steamed organic carrots
  • 1 cup Uncle Matt’s Organic orange juice
  • ½ cup hot water
  • ¼ cup quality natural gelatin
  • 2 tablespoons golden paste OR 1.5 tablespoons ground organic turmeric
  • Silicone molds or a coconut oil greased glass dish for pouring your mixture into


  1. Combine Uncle Matt’s Organic orange juice, carrots and golden paste together until smooth in the blender.
  2. Pour into a small saucepan and quickly whisk the ¼ cup gelatin and a ¼ cup of the orange juice mixture. Follow with the hot water, again whisking quickly. As soon as this mixture is dissolved add the remaining orange juice mixture and whisk until combined.
  3. Continue whisking in the saucepan over low heat until the mixture is very smooth. Just a moment or two.
  4. Pour the liquid into your silicone molds or coconut oil greased glass dish.  Set the tray in the refrigerator, they should set in about 1 hour.
  5. Store in an airtight container. These will keep in the refrigerator for up to to 1 week, or you can freeze them.


Recipe & Photo: DearCrissy.com

Uncle Matt’s Mimosas http://www.unclematts.com/2017/12/28/uncle-matts-mimosas/ Thu, 28 Dec 2017 19:00:05 +0000 http://www.unclematts.com/?p=3091 more]]> Make 8 Servings

You Will Need

1 (750 ml) bottle chilled dry sparkling wine or champagne
3 cups (750 ml) chilled Uncle Matt’s Organic orange juice
1/2 cup (120 ml) Grand Marnier or triple sec, optional


Fill 8 champagne flutes 1/2 full with chilled sparkling wine. Top with orange juice. If you are using, top mimosa with 1 tablespoon of Grand Marnier or triple sec.


Homemade Vitamin C Gummies http://www.unclematts.com/2017/12/07/homemade-vitamin-c-gummies/ Thu, 07 Dec 2017 15:31:36 +0000 http://www.unclematts.com/?p=2863 more]]> Try these family-favorite Homemade Vitamin C Gummies. Just like Uncle Matt’s Organic Orange Juice, each gummy is filled with vitamin C, potassium, folate, no sugar added and great taste. Easy-to-make and easy-to-eat, our vitamin C gummies are a great addition to supporting a healthy lifestyle, especially during cold and flu season.

What you’ll need:

  • 2 cups Uncle Matt’s Organic Orange Juice
  • 7-8 tbsp. unflavored gelatin
  • Silicone tray molds
  • Dropper


  1. Put 1 cup Florida Orange Juice in a bowl and add gelatin powder. Let absorb for 30 seconds and
    then stir thoroughly to create a paste.
  2. Heat the remaining 1 cup of Florida Orange Juice in a pot on the stove over medium heat until steaming.
  3. Add one spoonful of the paste at a time, while whisking. Whisk thoroughly once all the paste has been added.
  4. Pour into silicone molds using a dropper.
  5. Refrigerate for 30 minutes – 1 hour before removing from trays.
  6. Store in an airtight container in the refrigerator for 1 week.

Helpful Tips:

  • You can adjust the amount of unflavored gelatin to manipulate the texture of your gummy
  • Try using other fun silicone tray molds

Source: Florida Department of Citrus

Blueberry Peach Smoothie http://www.unclematts.com/2017/12/06/blueberry-peach-smoothie/ Wed, 06 Dec 2017 16:31:29 +0000 http://www.unclematts.com/?p=2719 more]]> Get your day moving with Uncle Matt’s blueberry peach smoothie, which contains our organic apple juice as well as organic blueberries for a refreshing and nutritious  boost!


3-4 Uncle Matt’s (or similar) organic peaches, peeled and sliced
1 1/2 cups Organic Almond Milk
1/2 of a squeezed Uncle Matt’s Valencia orange
1 Organic Banana
4-5 leaves of kale, stems removed
3/4 cup of baby spinach leaves
1/2 cup of sliced carrots
1/4 cup of Uncle Matt’s Organic Apple Juice
1/2 cup of Organic Blueberries

Add all ingredients to your blender and blend until smooth. Pour, and enjoy!

Orange Mango Smoothie http://www.unclematts.com/2017/12/02/orange-mango-smoothie/ Sat, 02 Dec 2017 01:44:22 +0000 http://www.unclematts.com/?p=2713 more]]> For a quick breakfast, an uplifting energy booster, or meal replacement, try our Orange Mango Smoothie featuring Uncle Matt’s Organic Orange Mango Juice!


1/2 cup Uncle Matt’s Organic Orange Mango juice
1 organic banana
1 cup organic mango
1/2 cup organic almond milk
1 tbsp chia seeds
Mix all ingredients into blender until smooth. Serve and enjoy immediately. For a complete meal, add a scoop of your favorite protein powder.
Citrus Sangria http://www.unclematts.com/2017/11/20/citrus-sangria/ Mon, 20 Nov 2017 01:12:56 +0000 http://www.unclematts.com/?p=2554 more]]> Serves: 4

1 bottle Frey Vineyards red wine
1 cup Uncle Matt’s Organic orange juice
1/2 pineapple, chopped (roughly 1 cup)
1 Uncle Matt’s organic orange, sliced into thin rounds and then halved
1/2 organic pear, cubed


Slice fruit and drop into a large pitcher.

Add orange juice, then wine and stir.

Refrigerate until serving – 4-6 hours would be ideal so the flavors can mingle.

Drink within 1-2 days.

Tips For A Sustainable and Organic Thanksgiving http://www.unclematts.com/2017/11/16/tips-for-a-sustainable-thanksgiving/ http://www.unclematts.com/2017/11/16/tips-for-a-sustainable-thanksgiving/#respond Thu, 16 Nov 2017 21:49:33 +0000 http://unclematts.com/?p=2451 more]]>

Ah, Thanksgiving: The unofficial opening of the Holiday Stress Season. Whether you’re looking forward to the holiday or dreading it, stress can too often spoil the good times the occasion promises. Luckily, a little pre-Thanksgiving planning can make all the difference! Here are a few tips to make your Thanksgiving holiday a little more organic and a little less stressful!

#1: Go fresh and local. To start your Thanksgiving planning, draw up a simple harvest menu using what’s fresh in your local area in mid-November. Yes, there are some T-day staples that you won’t want to give up no matter where they came from. But choose as many fresh, local, organic ingredients as you can; they’ll taste great, and it’s a great reason to check out area farmer’s markets before they all close down for the season. As an added bonus, you’ll probably be able to source your ingredients for less than you could at a grocery store.

#2: Spread out the work. Start shopping and cooking now (and cleaning, too; funny how I almost forgot to mention my least-favorite part). Make your piecrusts now, put them in the pie pans, wrap tightly, and freeze them. Buy all the nonperishable foods you’ll need, and take it easy on yourself. Things like cranberry sauce, gravy, pie shells, and even complete pies, come pre-made—you can often find organic versions, too. Just stick with pre-made foods in glass jars, since cans are lined with bisphenol A. Also, dig out any necessary supplies, including extra plates and cutlery. Not enough plates? Don’t buy paper. A few days prior to the meal, go shopping for the perishable foodstuffs and start doing the prep work: Scrub, peel, and cut up veggies and put them back in the fridge all ready to go. Make pie fillings and put them in the fridge. You can even measure out dry ingredients and seasonings and put them in marked, covered containers so all you have to do is dump and stir at the last minute.

#3: Spread out the cooking. Thankfully, most side dishes taste just as fine made the day before as they do cooked fresh, and a few even benefit from sitting in the fridge overnight. Once you have your menu set, make a list of which dishes you can cook beforehand. Keep your recipes simple, so you spend less time in the kitchen and the good taste of the food can shine.

• Mashed potatoes are fine made a day or two ahead, seasoning and all, and then reheated, covered, in a 350-degree F oven for about 50 minutes before serving. You can heat them up with your reheated turkey to save energy. Add fresh herbs and a bit more butter after reheating.• Bread stuffing gets better and better with age—if you like a moist stuffing. If you like a dry, crumbly dressing, it’s best to save that for Thanksgiving Day. My favorite is bread stuffing made with from local bread seasoned with apples, fresh sage, onions, and homemade turkey stock.

• Cranberry sauce or relish can be prepared a few days ahead—raw relishes will get better with time.

• Gravy doesn’t really improve or get worse with time, so if you are cooking the turkey beforehand, go ahead and make the gravy, too.Save Thanksgiving Day cooking for roasting veggies—sweet potatoes, white beets, and parsnips with fresh rosemary are my favorites—and your oven-fresh pies, which you can serve with fresh small-batch vanilla ice cream from the local ice creamery.

#4: Delegate, delegate, delegate. It works at the office and it works at home, too. Assign guests and family members to take care of specific dishes and tasks. Send out your assignments this week, and don’t be a purist: query the cooks on your guest list to see if they’re up for making something or would prefer to grab something at the store.

#5: Make room in the fridge. Work on eating up (or composting) as much as possible out of your refrigerator from now till Thanksgiving Day, to allow room for all the ingredients, prepared dishes, and, eventually, leftovers.

#6: Procure and/or thaw your turkey NOW. When shopping, plan for about 1.3 pounds of turkey per person at the meal, and look for organic or heritage-breed birds, which are getting easier to find in regular grocery stores. If you can’t find one, check localharvest.org to see if any turkey breeders in your area have birds available for local pickup. And, one highly important turkey tip: If your bird is frozen, put it into the fridge to start thawing 4 or 5 days before you plan to eat it. Yes, it really will take that long!

#7: Roast—and carve—your turkey on Wednesday, not Thursday. At my house, I roast my turkey the day before I plan to serve it, partly because I detest worrying about the timing of getting the turkey done just right and on the table with everything else, and partly because of stress from my childhood. My father was a wonderful, talented man, but carving a turkey wasn’t one of those talents. And yet, he came from a time when the man of the house carved at the table. Period. My mother and I suffered through his painful (sometimes literally so) and colorfully narrated attempts every year, so perhaps I’m extra-sensitive about carving at the table.

• After roasting my turkey in the oven (forget time calculations: I roast it until the thermometer says it’s heated to the USDA-recommended 165 degrees F in the thigh), I let the bird sit on the stovetop until it cools a bit—30 minutes is good—and then I carefully cut off the breasts, legs, and any other parts I want to serve. I put the pieces in an ovenproof dish, cover it tightly, and put it in the fridge.

• Any bits of meat left on the carcass get picked off the carcass (it’s really easy when it is warm and fresh) and put them in the fridge for soup.

• Then I put the bones into a stockpot (seasonings are optional), cover them with water, bring the water to a boil, let it simmer on the stove for at least two hours, cool, and strain. Now I have lots of stock for making gravy and dressing on the day of the event.

• On Turkey Day, about an hour before everything else is ready, I simply take the ovenproof dish out of the fridge, and reheat it for an hour in a 350-degree oven. Voilà! No-stress turkey-roasting.In addition to saving my sanity, pre-roasting my turkey means that after-dinner cleanup is super-easy and stress-free, and there’s no need to cram the partially eaten thing into the fridge.

Source: Rodale (Author: Jean Nick).
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Antioxidant activity of citrus juices higher than previously indicated http://www.unclematts.com/2017/11/13/antioxidant-activity-of-citrus-juices-higher-than-previously-indicated/ Mon, 13 Nov 2017 15:38:49 +0000 http://www.unclematts.com/?p=2868 more]]> Orange juice and juices from other citrus fruits are considered healthy due to their high content of antioxidants, which help to reduce harmful free radicals in our body, but a new investigation shows that their benefits are greater than previously thought.

José Ángel Rufián Henares, professor at the University of Granada, and his team, have developed a technique called ‘global antioxidant response’ (GAR), which includes an in vitro simulation of the gastrointestinal digestion that occurs in our body, whilst taking into account the ‘forgotten’ antioxidant capacity of the solid fraction.

Upon applying the technique to commercial and natural orange, mandarin, lemon and grapefruit juices, it has been proved that their values greatly increase. For example, in the case of orange juice, the value ranges from 2.3 mmol Trolox/L (units for the antioxidant capacity) registered with a traditional technique to 23 mmol Trolox/L with the new GAR method.

“The antioxidant activity is, on average, ten times higher than that which everyone thought up until now, and not just in juices, but also in any other kind of food analysed with this methodology,” highlights Rufián Henares, who notes its possible application: “This technique and the results derived from it could allow dieticians and health authorities to better establish the values of the antioxidant capacity of foods.”

With the help of this method, scientists have also created a mathematical model in order to classify juices according to their natural and storage conditions, which ensures that the correct raw materials and sterilisation and pasteurisation processes are used.

Source: medicalxpress.com

Kale Citrus Salad http://www.unclematts.com/2017/11/04/kale-citrus-salad/ Sat, 04 Nov 2017 21:47:21 +0000 http://www.unclematts.com/?p=2622 more]]> This kale salad will have all of your guests wondering what the secret is… it’s that good! Featuring Uncle Matt’s Organic Orange Juice, it’s the perfect salad for your weekend brunch, small gathering, or add some chicken to make it a complete meal!


2 bunches organic kale, leaves torn off the stalks
1/4 cup Uncle Matt’s Organic orange juice
2 tablespoons organic olive oil
1 teaspoon sugar
1 clove garlic, pressed or grated
Salt and freshly ground black pepper
1 heaping tablespoon sour cream or plain Greek yogurt
3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks
4 ounces goat cheese (chevre)
1/3 cup dried cranberries
1/3 cup sliced raw almonds

Optional: 3-4 oz grilled organic chicken


Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.

To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it’s nice and creamy.

Toss the kale in half the dressing for a minute or so, then add the citrus pieces, almonds and cranberries. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)

At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve.

Tip: Want to make this a full protein packed meal? Add 3-4 oz grilled chicken and you’re good to go!

Original recipe inspired by Food Network, Ree Drummond.