The Real V8 Juice

Please Share This Page:

V8 vegetable juice is a popular beverage sold worldwide. It is made from 8 vegetables or a combination of vegetables and fruits. Although V8 juice contains salt, vegetable cocktail, citric acid, “natural flavoring” and ascorbic acid, it is said that it does not contain artificial colors or preservatives. Unfortunately, industrial preparation and transport may compromise the nutrient value of the juice. So instead of buying this popular beverage, make your own V8 juice at home. Since you are making it fresh, you are sure that that you get all the nutrients from vegetables. Not only is this home-made V8 juice healthier, it is also more affordable.

Ingredients:

• 6 tomatoes, sliced
• 3 cups of spinach
• 1 beet with tops
• 4 carrots with tops
• 4 celery stalks
• 1 handful of parsley

Instructions:

This recipe takes about 15 minutes to make. Serves 3 to 4.

Wash all vegetables thoroughly. A rinse with some apple cider vinegar added will assist with cleansing the veg.
Juice all the ingredients using a slow juicer.
Strain the juice through a fine strainer to remove any pulp.
Mix the juice and pour into glass jars.

Ideas And Tips:

• You can also add romaine lettuce and watercress.

The Real V8 Juice
images – https://www.youtube.com/watch?v=vAv69BKiXQM

5 Min Raw Creamy Carrot Soup Recipe (Vegan & Gluten-Free)

A bowl of creamy cold soup is perfect for a hot summer day. In this recipe, cold water, carrots, apple, avocado, date, ginger and a mixture of seasonings and spices are quickly blended in food processor until smooth. This raw creamy carrot soup recipe only takes 5 minutes. Enjoy a huge bowl of this quick, mildly-spiced, absolutely delicious, healthy, and gluten-free cold soup for brunch, lunch or dinner.

Ingredients:

• 3 cups of cold water
• 3 carrots, sliced
• 1 organic apple, cored and diced
• 1 avocado, sliced
• 2 tsp chopped ginger
• 2 tbsp lemon juice
• 1 pitted date, thinly sliced
• 1 tsp coriander seeds
• 1 tsp of curry powder
• 1 tsp of cumin powder
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• ¼ tsp hot chili powder
• 1 tbsp nutritional yeast
• 1 tbsp raw coconut butter
• 2 Nasturtium flowers

Instructions:

This recipe takes about 5 minutes to make. Serves 2 to 3.

Put all the ingredients in a food processor.
Blend for 1 minute.
Pour into serving bowls, then garnish with Nasturtium flowers.

Ideas And Tips:

• If you want a smooth and creamy soup, you can use a blender instead of a food processor.

• You can add sprouted beans or seeds, fresh herbs, spinach, or cucumber.

• Instead of an apple, you can use a pear.

• You can use lime juice instead of lemon juice.

5 Min Raw Creamy Carrot Soup Recipe (Vegan & Gluten-Free)
images – https://www.youtube.com/watch?v=uzcGCe_lo5s



Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)


--> Get The Free Cookbook <--



More Resources:


Shed Your Excess 5-7 Pounds Overnight

Did you know you look 5-7lbs heavier than you really are?...

It’s true.

Most people are carrying around an extra 5-7 pounds that makes them FEEL and LOOK fatter, without actually BEING fatter.

And it means you probably suffer from some gut inflammation that's pushing against your belly from the inside out and making you look fatter. However...

… you can fix it by TOMORROW...

==> Hit your TRUE Weight Overnight with THIS


  1. Famous Chef Sheds 60lbs Researching New Paleo Recipes: Get The Cookbook FREE Here
  2. #1 muscle that eliminates joint and back pain, anxiety and looking fat
  3. "Red" Smoothie Helps Alabama Girl Shed 80lbs!
  4. [PROOF] Reverse Diabetes with a “Pancreas Jumpstart”
  5. 7 odd foods that KILL your abdominal fat (surprising fat-fighters)
  6. Here's What Happens When You "Unlock Your Hip Flexors"
  7. The #1 WORST food that CAUSES Faster Aging  (beware -- Are you eating this?)





Please Share This Page:



How To Make Italian Basil Pesto – Laura Vitale

Italian basil pesto is popular worldwide. It is traditionally made by putting fresh basil leaves, garlic, pine nuts, parmesan cheese, and salt into a marble mortar, then crushing the ingredients with a circular motion of a wooden pestle. Olive oil is then added to bring all the crushed ingredients together. Basil pesto is a delicious sauce and a very versatile pantry item. It can be used as a pasta sauce, a spread on bread, a pizza sauce, a soup topping, and it can also be added in marinades, salad dressings, and dipping sauces. It is very simple to make basil pesto at home. With today’s technology, you will no longer need a mortar and a pestle to create this sauce. With this recipe, you can make a classic Italian basil pesto from scratch. All you need are good-quality ingredients and a blender or a food processor. So forget buying jarred pesto which can contain additives, start making your own at home – and you will score extra culinary points when entertaining also!


Ingredients:

• 2 cups of fresh basil leaves
• 3 tbsp toasted pine nuts
• 1 garlic clove, sliced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp grated lemon zest
• 1 tbsp lemon juice
• ½ cup of extra virgin olive oil
• ¼ cup of grated Parmigiano-Reggiano

Instructions:

This recipe takes about 10 minutes to make. Serves 2 cups.

Put basil leaves, toasted pine nuts, garlic salt, pepper, lemon zest, and lemon juice in a bowl.
Using an immersion blender, blend until the basil leaves are roughly chopped.
Gradually pour in olive oil while the immersion blender is on.
Add Parmigiano-Reggiano, then mix using a spatula.

Ideas And Tips:

• You can also make the pesto in a blender or food processor.

• Aside from pine nuts, you can use almonds, peanuts, walnuts or cashew nuts.

• This pesto can store in the fridge for up to 7 days and in the freezer for up to 6 months.

How To Make Italian Basil Pesto - Laura Vitale
images – https://www.youtube.com/watch?v=uSXtxNdi8BA