Best 2 Six Vegetable Juice Recipes
Looking for a delicious and nutritious way to boost your daily vegetable intake? Look no further than this collection of six vegetable juice recipes! These vibrant and flavorful juices are packed with essential vitamins, minerals, and antioxidants, making them a great choice for a healthy breakfast, snack, or post-workout drink. From the refreshing Green Glow Juice to the earthy Beetroot Blast, there's a recipe here to suit every taste. So grab your juicer and get ready to enjoy the goodness of fresh vegetables in liquid form!
Each recipe includes a detailed list of ingredients, step-by-step instructions, and nutritional information. You'll also find helpful tips on how to choose the best vegetables for juicing, how to store your juice for maximum freshness, and how to incorporate more vegetables into your diet. Whether you're a juicing novice or a seasoned pro, you're sure to find something to love in this collection of six vegetable juice recipes. So what are you waiting for? Start juicing today!
VEGETABLE AND FRUIT JUICE
This is so delicious and addictive! It is also very healthy. It tastes very fresh with the lime and ginger kick at the end of the drink. If you want to save the pulp, juice the carrots and tomatoes in the beginning and then remove the pulp to save for soup. You can add broth and onions and garlic to the pulp and it makes a very tasty soup in minutes!
Provided by Alice Yuko Shikina
Categories Drinks Recipes Juice Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Juice carrots, tomato, strawberries, lime slices, ginger, apple, and red bell pepper using a juicer following manufacturer's instructions.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 37.9 g, Fat 1.1 g, Fiber 9.9 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 84.8 mg, Sugar 22.1 g
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
Tips:
- Choose fresh, high-quality vegetables: The fresher the vegetables, the more nutrients they will contain. Look for vegetables that are brightly colored and free of blemishes.
- Use a variety of vegetables: This will ensure that you get a wide range of nutrients. Some good vegetables to include in your juice are carrots, celery, cucumber, kale, spinach, and tomatoes.
- Wash the vegetables thoroughly: This will remove any dirt or bacteria that may be present. Peeling the vegetables is not necessary, but it is optional.
- Use a juicer: A juicer is the best way to extract the juice from vegetables. If you don't have a juicer, you can use a blender, but you will need to strain the juice through a cheesecloth or fine-mesh strainer to remove the pulp.
- Drink your juice fresh: Vegetable juice is best consumed fresh. If you need to store it, keep it in a sealed container in the refrigerator for up to 24 hours.
Conclusion:
Vegetable juice is a healthy and refreshing way to get your daily dose of fruits and vegetables. It is a great source of vitamins, minerals, and antioxidants. Drinking vegetable juice can help boost your immune system, improve your digestion, and reduce your risk of chronic diseases. If you are looking for a healthy and delicious way to improve your overall health, vegetable juice is a great option.
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