It’s ain’t pretty, but it sure is tasty!
I was greeted by a box of left-over produce from our now defunct garden when I can come from participating in a 5K last weekend. (Side note: I am now sick with sinus issues. Maybe mom was right; you CAN catch a cold from the cold! Ha!) The majority of the box was tiny little Roma tomatoes, which Mr. M informed me were to be used to make tomato juice. Ok. But let’s take it up a notch.
Knock-Off V8 Juice
parsley (stalks are fine)
lemon (I used one small, peeled)
greens (I used kale)
Juice everything. Strain to assure no pulp. Add seasonings to taste. I added a splash of Bragg’s Aminos.
Sorry for the lack of a recipe. So far, I’ve found juicing is really a personal taste thing. I read a bunch of recipes on the internet before I made this juice, and most also called for watercress and/or spinach, onion, and garlic. I didn’t have any spinach or watercress, and I wasn’t sure how strong the onion and/or garlic flavor would be, so I skipped all of that, and the flavor was really good. I do suggest you go ahead and strain the juice before consuming because the tomato juice can be pretty thick.
Does anyone else make a mess when they juice?!