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VEGETABLE COCKTAIL
Ingredients:
1 Pint Tomato Juice
1 Small Carrot
½ Cucumber
½ Cup Cabbage Leaves, or Lettuce
½ Cup Spinach
½ Cup Beets
¼ Cup Parsley
1 Pint Cold Water
½ Cup Crushed Ice
Carob Syrup to Taste, if desired
Directions:
If using a juicer, juice carrot, cucumber, and beets.
If not using a juicer, then cook or pressure-cook the
beets, peel them and set aside.
Steam the carrot and spinach until a little soft.
Place all of the ingredients in blender and blenderize
until desired consistency.
Serve over ice in cocktail glasses with a slice
of fresh lemon or parsley.
Variation: Serve hot, as a vegetable broth.
Ingredients:
1 Pint Tomato Juice
1 Small Carrot
½ Cucumber
½ Cup Cabbage Leaves, or Lettuce
½ Cup Spinach
½ Cup Beets
¼ Cup Parsley
1 Pint Cold Water
½ Cup Crushed Ice
Carob Syrup to Taste, if desired
Directions:
If using a juicer, juice carrot, cucumber, and beets.
If not using a juicer, then cook or pressure-cook the
beets, peel them and set aside.
Steam the carrot and spinach until a little soft.
Place all of the ingredients in blender and blenderize
until desired consistency.
Serve over ice in cocktail glasses with a slice
of fresh lemon or parsley.
Variation: Serve hot, as a vegetable broth.
