14
Veggie Cocktail
Ingredients:
8 medium tomatoes
1 small lemon, peeled
1 large rib celery
1 medium carrot
1 onion slice
1 teaspoon (5 ml) Worcestershire sauce
1/2 teaspoon (2.5 ml) salt, if desired
Directions:
1. Cut tomatoes, lemon, and carrot as needed to fit through the chute
of the juice extractor.
2. Juice the ingredients in the order listed except Worcestershire
sauce and salt.
3. Stir in Worcestershire sauce and salt. Serve immediately.
Serves: 2–3
Pomegranate Blueberry Juice
Ingredients:
2 cups (473 ml) pomegranate seeds
1 cup (237 ml) blueberries
Directions:
1. Juice the ingredients in the order listed.
2. Stir and serve immediately.
Serves: 1–2
Test Kitchen Tip: Use just the seeds of a pomegranate for juicing
since the membranes will make the juice bitter. To deseed the
pomegranate, start by making a thin slice from the bottom to make
it stable for cutting. Cut out the core at the top. Make shallow cuts
to section into 6 wedges. Gently break the pomegranate apart and
pry the seeds out with your fingers. Pomegranate juice can stain, so
we suggest wearing gloves and something like an old T-shirt. Work
over a bowl to catch the seeds and drips before placing in the juice
extractor.
Recipes
(cont.)
Kale, Cucumber, and Cilantro Green Juice
Ingredients:
6 large leaves kale
1 large cucumber
1 rib celery with leaves
1 medium lime, peeled
2 small handfuls cilantro
1 medium Granny Smith apple
Directions:
1. Cut cucumber and apple as needed to fit through the chute of the
juice extractor.
2. Juice the ingredients in the order listed.
3. Stir and serve immediately
Serves: 1–2
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