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Virgin Mary (Same as
Bloody Mary but without the Vodka)
90 grams Tomato juice
15 grams Lemon juice
Add dashes of Worcestershire
Sauce, Tabasco , salt and pepper into highball glass, then pour all
ingredients into highball with ice cubes. Stir gently. Garnish with
Celery. |
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Fruit Juices
From Wikipedia: Juices are often
consumed for their health benefits. For example, orange juice is rich in
vitamin C, while prune juice is associated with a digestive health
benefit. Cranberry juice has long been known to help prevent or even
treat bladder infections, and it is now known that a substance in
cranberries prevents bacteria from binding to the bladder. The
perception of fruit juice as equal in health benefit to consumption of
fresh fruit has been questioned due mainly to the lack of fiber and the
processing they endure. The high amounts of fructose in fruit juice when
not consumed with fiber, have been suggested as a contributor to the
growing diabetes epidemic in the West. High-fructose corn syrup, an
ingredient of many juice cocktails, has also been linked to the
increased incidence of type II diabetes. The high consumption of juice
is also linked to people putting on extra weight. |
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Carrot Juice
From Wikipedia: Carrot juice is juice
produced from carrots, often marketed as a health drink. Carrot juice
has a particularly high content of Provitamin A (β-carotene), but is
also high in B complex vitamins and many minerals including calcium,
copper, magnesium, potassium, phosphorus, iron, and folic acid. A pound
of carrots will yield about a cup of juice, which is a bad yield
compared to fruits like apples and oranges. However, carrot pulp is very
tough; the main difficulty in juicing carrots is in separating the pulp
from the juice. Drinking more than 3 cups of carrot juice in a 24-hour
period, over a prolonged period of time may cause carotenoderma, which
is a benign condition where the skin gains an orange hue.
Carrots have been
made into soups and juices for hundreds of years. In America, along with
marigold petals, carrot juice was one of the first colorants used to
make European cheese more attractive to the local consumer. Even today,
synthetic β-carotene is commonly used to add color to cheese in America
where unusually orange colored cheese is preferred. |
