For his own forthcoming juice joint, Owen + Alchemy, which is scheduled to open later this month, Jared Van Camp intends to put liquefied heirlooms at the forefront — when they’re in season, of course. Here, he shares one of his favorite recipes for juicing your own tomatoes at home.
Says Van Camp, "This is our fresh, cold-pressed take on a popular canned vegetable juice. There are 10 types of vegetables & herbs in this, hence the name. By juicing fresh vegetables, we use far less sodium (used as a preservative in canned vegetable juice) than many shelf stable products. The result is a healthier, better tasting juice with a lower glycemic index and more nutrients."
- 2 medium size ripe heirloom tomatoes (approximately 1 1/2 pounds), coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1/2 cucumber, coarsely chopped
- 1 beet, peeled and coarsely chopped
- 1/4 cup sweet onion (such as Vidalia or Walla Walla), chopped
- 1/2 cup celery, chopped
- 1 stalk Swiss chard
- 1 stalk kale
- 3 stems fresh Italian parsley
- 2 stems fresh cilantro
- 1 teaspoon sea salt
- 2 - 4 drops (depending on taste) Sriracha, or other hot sauce of your choice
- freshly ground black pepper to taste
- One at a time, place all of the ingredients in a cold-press home juicer. The resulting juice will keep refrigerated for 2-3 days, but is best consumed within 24 hours.
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