Juice

Midori Sour that Goes Against the Green

Midori Sour that Goes Against the Green
Serves 1
Breville has produced a fresh and “not green” version of the Midori Sour, using fresh pineapple and lemon juices from your juicer … entirely avoiding any extra sugar and relying instead on the Midori itself to sweeten the deal. A top-off of soda water adds a little extra somethin’ somethin’.
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Ingredients
  1. 2 ounces Midori liqueur
  2. 1 ounce vodka
  3. ¼ pineapple
  4. 1 lemon, peeled
  5. 1½ ounces soda water
Instructions
  1. Juice the pineapple and lemon using the Breville Juice Fountain Plus.
  2. Mix the Midori, vodka, and juices together.
  3. Pour mixture into a tall glass filled with ice.
  4. Top with soda water, gently stir, and serve.
Cooks Recipes http://recipe.cookswarehouse.com/

Freshly Juiced Spicy Bloody Mary with Roasted Tomato and Garlic

Freshly Juiced Spicy Bloody Mary with Roasted Tomato and Garlic
It’s the weekend. Maybe you had a few too many the night before. Maybe you just want to get an early start. Either way, the Bloody Mary is a go-to brunch classic. But can you improve on a classic? Making the flavor pop Most people use canned tomato juice to make a Bloody Mary. But, on the other hand, fresh tomato juice doesn’t quite have the strong flavor you need. Raw vs. cooked This recipe splits the difference between raw and cooked for a vibrant dance of new flavor combinations. By roasting both the tomatoes and the chopped garlic, you’ll delight your palate with an earthy, pungent complexity. Freshly juiced celery and bell pepper give a sweet veggie middle ground. And the optional juiced jalapeño and hot sauce kick the whole drink into spicy high gear. Serving this up will charm even the grumpiest of late sleepers.
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Ingredients
  1. 4 medium-sized Roma tomatoes
  2. 2 stalks celery
  3. 2-3 cloves of Garlic diced/minced
  4. 1 large red bell pepper, seeded.
  5. 1 jalapeño seeded (optional)
  6. ½ cup Vodka
  7. 2 cups ice cubes
  8. Splash of hot sauce (optional)
Instructions
  1. Cut the roma tomatoes in half length wise and sprinkle minced garlic over them.
  2. Place on the roasting rack and roast in your coutertop oven at 375°F for 10 minutes or until roasted and soft.
  3. Juice the celery and red bell pepper and jalapeño.
  4. In blender, blend the roasted tomatoes on blend setting until smooth.
  5. Add the fresh juice and blend for a few seconds more. If you want more spice add splash of hot sauce.
  6. Stir in vodka and poor over ice and garnish with a stick of celery and a slice of lime.
Notes
  1. Yields: 22 oz
  2. About: Food Thinkers
  3. Food Thinkers brings together the best culinary minds in the world through videos, images, recipes, and articles that inspire those who love food.
Cooks Recipes http://recipe.cookswarehouse.com/

Super Protector

Super Protector
Yields 2
Sip a lively glass of apple and orange juice blend, with a little broccoli thrown in for color! If you are feeling a little under the weather, this vitamin C– and antioxidant-rich juice is just the ticket, and you can hardly tell you are having broccoli.
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Ingredients
  1. 2 cups chopped broccoli, stems and florets
  2. 2 large oranges, peeled and seeded
  3. 1 large apple, cored
Instructions
  1. Juice the broccoli, oranges, and apple, in that order.
  2. Run the pulp through again to extract as much liquid as possible.
  3. Serve immediately.
Notes
  1. Yields: 2 cups
  2. From Food Thinkers by Breville
  3. About: Robin Asbell
  4. Robin Asbell is a chef, food writer, and cooking teacher specializing in natural foods. She is author of Sweet & Easy Vegan, Big Vegan, The New Whole Grains Cookbook, and New Vegetarian, all published by Chronicle Books.
Cooks Recipes http://recipe.cookswarehouse.com/