4 Large, Ripe Tomatoes
1 Ounce Fresh Parsley
1 Very Small Clove Garlic (Optional)
2 Stalks Celery
1 Medium Cucumber or 4 - 6 Big Leaves Romaine
1/4 Lemon, Seeded
1/2 Inch Fresh Ginger
1/4 Teaspoon Cayenne Pepper
Freshly Ground Black Pepper, to Taste
If you have a juicer, simply run all of the veggies through skim off the foam. Stir in both aminos and pepper.
For those working with a blender, toss everything in, except for the lemon. Squeeze the juice from it first before discarding the rind. Turn it on high speed and process until completely smooth. Pass the liquid through a fine mesh strainer or nut milk bag and discard the solids.
Garnish with lemon slices, celery stalks, cucumber spears, or any sort of pickled veggies. Drink up!
For a Full-Blooded version, simply add 2 teaspoons light agave nectar and 1/4 cup (2 ounces) vodka.
Makes 2 Servings
©Hannah Kaminsky http://www.bittersweetblog.com