Yield 1 servings Number Of Ingredients 4 Steps:
Start on LOW speed to juice parsley. Toggle to HIGH speed and juice the tomatoes, broccoli, and celery.
Time 1h5m Yield 2 quarts. Number Of Ingredients 9 Steps:
In a Dutch oven, combine the first eight ingredients. Remove stems and seeds if desired from the serrano peppers; add to tomato mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Cool., Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.
Time 1h25m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
Yield Makes 2 glasses Number Of Ingredients 8 Steps:
Place all ingredients in an electric juicer and juice. Divide between two glasses and serve.
Time 1h40m Yield 40 Number Of Ingredients 15 Steps:
Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes. Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.
Time 45m Yield 6 quarts, 8-10 serving(s) Number Of Ingredients 10 Steps:
Over medium high heat bring the vegetables to a boil for approxiamtely 20 minutes. Using a blender, pulverize vegetable and strain liquid from pulp and discard pulp. Add seasonings and bring to a boil if canning or simply chill.
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.
Number Of Ingredients 6 Steps:
Working in batches, press the tomatoes, celery, carrots, and horseradish through an electric juicer into a large bowl. Stir in salt and lemon juice. Pour vegetable mixture through a fine sieve into another large bowl or a pitcher. Divide vegetable juice evenly between 2 glasses. Serve each with a lemon wedge.
