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Active Time:15 minsTotal Time:15 minsServings:2Yield:2 servings, about 8 ounces eachJump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:2Yield:2 servings, about 8 ounces each
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:2
Servings:
2
Yield:2 servings, about 8 ounces each
Yield:
2 servings, about 8 ounces each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupchopped hearts of romaine¼cupchopped fresh chives2large tomatoes, cut into wedges¼fresh jalapeño, stemmed and seeded1large red bell pepper, cut into eighths2largestalks celery, trimmed1medium carrot, peeledIce cubes (Optional)
Cook Mode(Keep screen awake)
Ingredients
1cupchopped hearts of romaine
¼cupchopped fresh chives
2large tomatoes, cut into wedges
¼fresh jalapeño, stemmed and seeded
1large red bell pepper, cut into eighths
2largestalks celery, trimmed
1medium carrot, peeled
Ice cubes (Optional)
Directions
Working in this order, process romaine, chives, tomatoes, jalapeño, bell pepper, celery and carrot through a juicer according to the manufacturer’s directions.
Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.
Equipment
Juicer
Frequently Asked Questions
This juice is packed with nutrition from all the veggies in it, which provide a variety of vitamins, minerals and antioxidants. It’s especially high in vitamins A and C and folate. Altogether, these vegetables help calm inflammation, which helps to reduce the risk of disease, including heart disease, cancer and diabetes. With that said, when you juice vegetables, they lose most of their fiber. So while you’ll get a ton of nutrients from this juice, fiber isn’t really one of them—one cup provides just 1 gram of fiber.
There are two main categories of juicers: high-speed and low-speed. High-speed centrifugal juicers process fruits and vegetables at a higher speed through contact with a spinning shredder against a mesh filter. Low-speed masticating juicers process fruits and vegetables at a lower speed, producing less heat and noise and extracting more juice than high-speed juicers. Both categories of juicers work well for this recipe. Learn more about the differenttypes of juicersand tips onhow to start juicing.
No juicer? No problem. You can make this tomato-vegetable juice recipe in a blender.1. Coarsely chop all of the ingredients. Place the romaine, chives and tomatoes in the blender and process until liquefied. Add the remaining ingredients; blend until liquefied.2. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth.3. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.
No juicer? No problem. You can make this tomato-vegetable juice recipe in a blender.
Coarsely chop all of the ingredients. Place the romaine, chives and tomatoes in the blender and process until liquefied. Add the remaining ingredients; blend until liquefied.
Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth.
Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.
You can, but the fresher the juice, the better it will taste. If you want to make it ahead, pour the tomato-vegetable juice into a tightly covered glass container, and try to use it up within 24 hours. If the juice shows signs of discoloration, it’s time to get rid of it.
Originally appeared: EatingWell Magazine, September/October 2013
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Nutrition Facts(per serving)46Calories9gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Jan Valdez,
andLinda Frahm
Linda Frahm
