Spicy Tomato Veggie Juice
By EA Stewart, RD
Enjoy this veggie juice year round, by pairing canned tomatoes along with your favorite seasonal veggies. Spice it up with fresh jalapenos to your heart’s desire!
Makes 5 cups
Serving size: ¾ cup
Time: 5 minutes
3 cups canned tomatoes, drained
1 bell pepper (red, orange, or yellow), chopped in to large chunks
1 cup cilantro
½ sweet onion, chopped in to large chunks
½ zucchini, chopped in to large chunks
2-4 slices fresh jalapeno with seeds, or to taste
¼ teaspoon sea salt, or to taste
Fresh ground black pepper to taste
- Place all veggie, except the jalapeno, in a powerful blender, and blend until liquefied.
- Add salt and pepper to taste.
- Add 2 slices jalapeno and blend to taste. If additional spiciness is desired, add 2 more slices jalapeno and blend well.
- Serve over ice, or chill in refrigerator until ready to serve.
EA Stewart is a registered dietitian with a nutrition counseling and communications business in San Diego, CA. where she specializes in celiac disease and non-celiac gluten-sensitivity, low FODMAP diets for IBS, MRT food sensitivity testing and LEAP elimination diets, and nutrition for autoimmune diseases. EA is also the blogger behind The Spicy RD, where she shares delicious, seasonal gluten-free recipes, nutrition tips, and healthy living advice, along with a pinch of family life, and a dash of travel and adventure! You can also follow EA on Pinterest, Twitter, Facebook, and Instagram.