9
Garden Glory
1
⁄
4
small head cabbage
1-2 fresh basil leaves
1 stalk broccoli (3-4 flowerets with stalk)
1 celery stalk
1 apple
Juice cabbage and basil first, then
broccoli, celery, and apple.
Apple Tang
1 apple
1 tangerine
Juice apple then tangerine.
Hot Veggie Delight
2 broccoli flowerets with stalk
1
⁄
4
green pepper
1 carrot
1 celery stalk
1 tomato
Tabasco sauce to taste
Juice broccoli and green pepper first,
then carrot, celery and tomato. Add
Tabasco sauce.
Summer Concentrate Mix
1
⁄
2
cup raspberries
1 lemon
1 lime
1 tablespoon sugar
Sparkling water
Juice raspberries first, then lemon
and lime. Add sugar to juice. Mix
with sparkling water (1
1
⁄
2
tablespoons
concentrate to 8 ounces sparkling
water.)
Makes 16 tablespoons
concentrate or 10 servings.
Lemonberry
Concentrate Mix
1 cup strawberries
2 lemons
Sugar
Sparkling water
Juice strawberries first, then lemons.
Add sugar to juice. Mix with sparkling
water. (1
1
⁄
2
tablespoons concentrate
to 8 ounces sparkling water.)
Makes 16 tablespoons concentrate
or 10 servings.
Carrot Cake
5 to 8 carrots, or enough to produce
1
1
⁄
2
cups carrot pulp and
1
⁄
2
cup
carrot juice
1 cup flour
1
1
⁄
2
teaspoons baking powder
1
⁄
2
teaspoon cinnamon
1
⁄
2
teaspoon salt
2 eggs
1 cup granulated sugar
3
⁄
4
cup salad oil
2 teaspoons vanilla
1
⁄
2
cup chopped nuts
Confectioners sugar
Preheat oven to 350°F. Process carrots
in juice extractor. Measure and set
aside 1
1
⁄
2
cups pulp and
1
⁄
2
cup juice.
Mix flour, baking powder, cinnamon
and salt together, set aside. Combine
eggs, sugar and salad oil in medium
size bowl. Add flour mixture alternately
with pulp and carrot juice. Add vanilla
and chopped nuts; stir to combine.
Pour into well greased 9-inch baking
pan; bake 35 to 40 minutes. After cake
cools sprinkle with confectioners sugar.
Green Pepper Relish
8 green peppers, seeded
3 medium onions, peeled
1
⁄
2
cup sugar
1 teaspoon salt
1
1
⁄
2
cup white vinegar
1
⁄
2
teaspoon celery salt
Process peppers and onions in juice
extractor. Combine juices and pulps in
saucepan. Bring to boiling point. Drain.
Add remaining ingredients; mix. Bring
to a boil and cook 10 minutes. Pack
jars and seal.
Makes 3 pints.
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