Vegetable juice

This healthful low-sodium juice is full of antioxidants and phytochemicals to fight cancer and build your immunity!

Ingredients:
5 pounds fresh tomatoes, stems removed
water
1/4 cup diced green bell pepper
1/4 cup diced carrot
1/4 cup diced celery
2 tablespoons diced sweet onion
1/3 cup diced fresh beet
1/2 cup chopped spinach
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1/4 cup freshly squeezed lime juice

Directions:
1. Use a paring knife to cut a small, shallow “x” in the bottom of each tomato. Fill a large pot half full with water. Bring to a boil over high heat. Once boiling, place several tomatoes into the water and remove them after 30 to 60 seconds. Lay tomatoes on a clean towel and remove the skins. You can also remove the seeds, if desired. Compost the skins and seeds. Continue with remaining tomatoes.
2. Pour the water out of the large pot. Place the peeled tomatoes, 1/2 cup water, bell peppers, carrots, celery, onion, beet, spinach, salt, black pepper, basil and parsley in the pot. Bring to boil over high heat, then turn down to a simmer. Allow to simmer (covered) for 20 minutes. Remove the lid and continue to simmer for 10 more minutes.
3. Remove from heat and pour in lemon juice. Use a submersion blender to blend. Then strain through a fine-mesh strainer into a 2-quart pitcher. Place in the refrigerator for at least 2 hours.
4. Stir to blend ingredients before serving. Enjoy chilled!

Makes 8 servings

Carb choices per serving: 1

Print recipe card.