This is a truly spectacular recipe! This juice is better than the store-bought V8. It is very spicy, slightly fruity, very nutritious and rich in taste, and most importantly, unlike the juice in the store, it is raw, unpasteurized and made with a slow juicer. It is a great pick-me-up juice. It makes a perfect aperitif at a summer garden party. You can use it in cocktails, mocktails, and as a base for a delicious raw soup or salad dressing.
Use organic ingredients whenever you can.
Ingredients:
- 6 large carrots
- 2 parsnips
- 1 small celeriac
- 4 celery ribs
- 1 English cucumber
- 1 fennel bulb
- 10 radishes
- 4 large, ripe tomatoes
- 1 large red bell pepper
- 1 medium large purple onion
- 2 garlic cloves
- 1 hot chili pepper, the hotter the better (ghost, habanero, Carolina reaper, etc.)
- 2 inch long fresh ginger rhizome
- 2 inch long fresh turmeric rhizome
- 1 lime
- 1 lemon
- pinch Celtic sea salt (optional)
- 1 Tbsp virgin olive oil (optional)
Method:
- Clean, wash and peel the vegetables where necessary.
- Cut all ingredients into manageable pieces. Follow instructions of you juicer's manufacturer.
- Pass all ingredients through the juicer. Add Celtic seas salt and olive oil, if using. Mix well.
- Pour the juice into chilled glasses and enjoy in good company!
Tip: I did not have any organic beets, but if you have some, feel free to expand this recipe. Also, I am always adding a little cold pressed olive oil into my vegetable juices. This allows for a better absorption of fat soluble nutrients.
Remember to save the nutrient rich juice pulp. Dehydrate it and use it as a seasoning for raw soups and other raw dishes; use it to make a raw bread or crackers; use it as a base for a raw soup or a vegan no-meat loaf.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023