So, I’m trying to integrate more savory juices into our diet. We juice an insane amount of leafy greens, but most of the time we combine them with apples, pineapple, or some other sweet fruit. (Sure, tomatoes, zucchini and the like are technically savory fruits, but for this discussion let’s call them veggies.)
I just cannot do a lot of carrot-based juice. As much as I love raw carrots, carrot juice overwhelms me. That leaves tomatoes. They’re readily available, especially as we enter the summer months, and relatively inexpensive. I’m finding that something spicy, like ginger or cilantro, balances the tomato flavor and makes the veggie juice much more palatable.
Here’s a tomato juice we made and enjoyed today. It wasn’t the prettiest color–sort of reddish brown. It separated quickly, so we had to keep stirring as we drank, but it was a pretty good.
Thai-Inspired Tomato Juice
Makes: about 32 ounces
4 large tomatoes
1/2 bunch cilantro (about 1 cup)
1 to 2 inch piece ginger
Jalapeño to taste (I used 1/3 of a small one.)
Juice of 2 limes
Juice the tomatoes, cilantro, ginger, and jalapeño. Add the lime juice. (Yes, you can peel the lime and toss it in the juicer, but for me the white pith adds too much bitterness.)
I’m open to suggestions for savory juices!
Live the difference!