Serves: 6
Total Calories: 57

4 medium tomatoes (enough for 3 cups of juice)
3 cloves garlic
4 medium-large carrots (enough for 2 cups juice)
1 medium cucumber grated
1/2 green bell pepper very finely chopped
1 tablespoon red wine vinegar or lemon juice
1 tablespoon Bragg Liquid Aminos or 1/4 teaspoon sea salt
2 tablespoons freshly chopped basil or 1 teaspoon dried

1. Core the tomatoes and run them through a juicer. Transfer both the juice and the pulp to a bowl.*
2. Run the garlic through the juicer (it is not necessary to peel the cloves), then juice the carrots. Add the carrot-garlic juice to the bowl. Discard the carrot pulp or reserve it for another use.
3. Add the remaining ingredients to the bowl. Mix well and serve cold.
* It is important to juice the tomatoes before juicing the carrots because you don’t want the tomato pulp, which you will be using, to be mixed with the carrot pulp, which will be discarded.

Nutritional Facts:

Serves: 6
Total Calories: 57
Calories from Fat: 0

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