Monday, August 7, 2017

Nutritious Vegetable Juice

When it gets really hot in Summer even people who normally cook their food prefer not to spend much time in their kitchens. A quick snack on the go, fresh salad, slice of watermelon, or a visit to a favorite restaurant seem like a better way to obtain nutrition on a hot day. A refreshing vegetable juice always sounds good, whether you are a raw foodie or not.


The ingredients I used to make my Nutritious Vegetable Juice can easily be used to make a delicious salad or a gazpacho and you make want them in this way. For me, today was a juice day and the outcome was not only delicious, but nutritious as well. If you have a juicer, give it a try. Also remember to save the juice pulp and turn it into crackers  or some other savory delicacy. 


Ingredients:
  • 8 heirloom carrots (purple, yellow, white, and orange)
  • 1 large beet
  • 4 celery ribs
  • 1 large heirloom tomato
  • 1 large cucumber
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 small jalapeno chili pepper
  • 1 small purple onion 
  • 2 garlic cloves
  • 1 lemon, peel removed
  • pinch Celtic sea salt (optional)
  • 1 tsp virgin olive oil or cold pressed flax oil


Method:
  • Wash your vegetables and cut into smaller chunks that will fit into your juicer's opening. I use the powerful Champion juicer. It works great when larger ingredients are  cut into a slivers. Some types of juicers do not require this at all, though. Do what works best for you.
  • Pass all ingredients through the juicer. Add pinch of Celtic sea salt and a teaspoon of olive or flax oil. Mix well.
  • Serve right away and enjoy in good company!


Tips:
  • Fresh juices taste best when they are drunk right away. If you like your juice chilled, transfer it to a well chilled jar or add a few ice cubes Also, chilling vegetables before juicing will help a bit. 
  • My recipe calls for sea salt and cold pressed oil. Celtic sea salt not only enhances the taste, but also helps replenish minerals in your body. Cold pressed oil helps the absorption of fat soluble vitamins. 
  • This juice is nicely spicy thanks to the jalapeno pepper. You can also use a tiny bit of scorpion or ghost pepper if you can take the heat, but do not over do it. This juice is meant to nourish and hydrate your body. 
  • Save the juice pulp and use it to make crackers, or any other dish, raw or cooked that will profit from the addition of a fresh juice pulp. Soup, stew, vegan burger. Creativity has no limits. 
As any of my juice recipes, this one is presented here to give you an idea what vegetables can be used together. You can change the amounts of veggies used, skip the one that is not your favorite or add something that you grow in your own garden. You can add fresh herbs, grapefruit, ginger, or a tart apple. Whatever you do, have fun doing it!

In radiant health - passionately raw - Dominique

Dominique Allmon@2017


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