Long weekends mean heading to the beach, chilling in the park, and plenty of backyard hangouts with buddies. If for whatever reason, you're like me and working all weekend, talking it easy will be key. While others sip away on wine and beer, I'll be keeping cool with my new obsession, savoury juice. Like a grown up version of V8, this Virgin Bloody Mary is refreshing and filling, with a hint of spice. A veggie based version of the infamous (often sweet) green juice, it can easily tied you over as a light meal, or add a boost to your step when you're feeling run down.
WEEKEND LINKS + LOVES
- Forever and always. Adding more flowers to your food makes everything better.
- Super excited t0 try this combo of local (for me, at least) blueberries and vegan feta!
- I've been sceptical about the quality of olive oil after reading this article, then I saw this today. What brands do you trust?
- Feeling a little psychedelic this summer and want to try to make something as spectacular these raw cakes.
- Picking what's stocked at Whole Foods, who else want's this ladies gig?
Unlike many juices, this one requires no juicer but relies on a blender instead. While I did use a high speed blender to mix this up, I have had luck in the past with just a run of the mill store bought variety.
VIRGIN BLOODY MARY
Serves 2. Print Recipe Here
1 Clove Garlic, peeled
½ tsp. Chopped Jalapeno
½ lime, peeled
½ Cup Cilantro
1 Cup Spinach or Baby Kale/Beets
2 Medium Tomatoes
3 Stalks Celery
½ Cup Chopped Cucumber
¼ Cup Chopped Bell Pepper
Splash of Worcestershire Sauce
A drop of Sriracha
1. Add all veggies (the juicy ones like tomatoes and cucumbers first) to a high speed blender (or juicer if you have one), and puree until smooth. You may need to use the tamper to help. Once the mixture is smooth, pass through a cheesecloth or nut milk bag, just as you were making almond milk. There will be just a little veggie pulp left over.
2. Served iced with a wedge of lime, some extra veggies, and salt 'n peppa.