Sentences with phrase «tomato celery juice»

vanilla coconut milk yogurt 1 banana, broken into 4 pieces 1 1/2 cups frozen berries 1/2 cup Natalie's Carrot Tomato Celery Juice 1/2 cup Natalie's Orange Juice 1 cup -LSB-...]

Natalie's Carrot Tomato Celery juice is rich in vitamin A, vitamin C, vitamin K and antioxidants: a nutritional combination that can help to improve vision, promote skin health, boost immune system and detoxify the body.

Also coming to supermarket shelves is Natalie's Carrot Tomato Celery juice, which is a flavorful blend containing just four ingredients: fresh Washington carrots, Southeastern tomatoes, California celery, and a splash of lemon.

Blood Orange and Carrot Tomato Celery juices will be available soon in grocery stores across the US.

Starting this week, handcrafted bottles of Natalie's squeezed fresh Blood Orange and Carrot Tomato Celery juices will begin making their way to grocery shelves across the US.

Not exact matches

Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.

Chopped tomatoes, onions, cucumber, peppers, celery, flavored with lemon juice and Tabasco.

6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper

Bloody Mary Bites 1 Pint Cherry Tomatoes — inject each tomato with a small shot of pepper flavored vodka (or regular flavored vodka, but just remember to add pepper to your marinade); Mix 5 TBSP of Hot Sauce (your favorite); 4 TBSP Worccestershire Sauce; 3 TBSP of Lemon Juice; 2 TBSP of Celery Salt; marinade the tomatoes ovTomatoes — inject each tomato with a small shot of pepper flavored vodka (or regular flavored vodka, but just remember to add pepper to your marinade); Mix 5 TBSP of Hot Sauce (your favorite); 4 TBSP Worccestershire Sauce; 3 TBSP of Lemon Juice; 2 TBSP of Celery Salt; marinade the tomatoes ovtomatoes overnight.

Habanero Chillies (19 %), Tomato, Water, Onion, Papaya, Tomato Paste, Bell Pepper (5 %), Lemon Juice, Cane Vinegar, Coriander, Celery, Garlic, Basil, Salt, Acidity Regulator (Citric Acid, Acetic Acid), Black Pepper.

Ingredients: Habanero Chillies (19 %), Tomato, Water, Onion, Papaya, Tomato Paste, Bell Pepper (5 %), Lemon Juice, Cane Vinegar, Coriander, Celery, Garlic, Basil, Salt, Acidity Regulator (Citric Acid, Acetic Acid), Black Pepper.

In small pitcher, combine tomato juice, lime juice, celery salt, Worcestershire sauce and hot sauce.

Italian - Style Tomato Sauce (slightly adapted from Ball Complete Book of Home Preserving) 8 c. tomatoes, peeled and cored then pureed 2/3 c. chopped onion 2/3 c. chopped carrot 2/3 c. chopped celery 6 garlic cloves, minced 4 T. lemon juice 2 t. salt 1 t. black pepper 1 T. Italian seasonings 1/2 t. hot pepper flakes

Mine had garbanzos (with the skins peeled off), radishes, celery, cucumber, fresh tomatoes, lemon zest and juice, parsley and basil, toasted walnuts, garlic and olive oil.

1 large yellow onion 2 celery stalks 1 large carrot 2 tablespoons olive oil 1 heaping cup red lentils, well rinsed and drained 1 can (850 ml) whole roasted tomatoes 3 cups low sodium vegetable stock Fresh lemon juice and cracked black pepper to serve

Tomato Puree, Honey, Apple Cider Vinegar, Onions, Garlic, Pineapple Juice, Sea Salt, Ground Mustard Seed, Hickory Smoke, Cayenne Pepper, White Pepper, Ground Celery Seed, Cloves, Cinnamon.

2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur

1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish

Garden Juice summer tomatoes cucumbers bell pepper celery carrots fresh herbs such as dill, parsley, cilantro, mint, oregano sea salt, freshly ground black pepper, any other spices of choice

1 whole fish, grouper preferred Chile paste (chiles of choice blended with a little vegetable oil) Juice of 1 lime Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 teaspoon fresh thyme

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

Combine tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, Clam Base and pepper flakes in a large container.

Ingredients: Natural pork (raised without added hormones or antibiotics), organic fruits and vegetables (red bell peppers, dates, tomato, apricots, onion, celery, cilantro, lime juice, garlic, jalapeño pepper) sea salt, spices.

Ingredients: Water, Onion, Papaya, Bell Peppers (14.3 %), Tomato Paste, Habanero Chillies (2 %), Lemon Juice, Cane Vinegar, Coriander, Celery, Garlic, Basil, Salt, Citric Acid, Black Pepper, Acidity Regulator (Acetic Acid), Ascorbic Acid.

Ingredients: 100 % Natural Pork, Organic Vegetables & Fruit (Red Bell Pepper, Dates, Tomato, Apricots, Onion, Celery, Cilantro, Lime Juice, Garlic, Jalapeño Pepper), Sea Salt, Spices.

2 Tablespoons Olive Oil 1 Medium Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3 Garlic Cloves, Peeled & Minced 1 Small Eggplant (1 Pound) Cut Into 1/2 Inch Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans Black Beans, Drained 1/2 Cup Dried Lentils 1/3 Cup Chopped Fresh Cilantro Juice of 1 Lime Toppings Of Choice (See Notes Above)

Recipe by Check full recipe at Ingredients: black pepper, celery, cheese, cocktail, fat, horseradish, lemon, lemon juice, lime, lime (juice), tomato, blue cheese, sauce, olives,...

Remove the pan from the heat and add the remaining tomatoes, salt and pepper, lemon juice, Worcestershire, parsley and celery leaves.

I put some lemon juice and olive oil at the bottom of my tupperware and layered in some tomatoes, celery, black beans, edamame, onion, pine nuts, spinach, and nutritional yeast.

Add the minced tomato, cucumber, celery, bell pepper, jalapeno, tomato juice, chopped or sliced shrimp and several dashes of hot sauce — cover and chill for 1 - 2 hours.

Combine tomato juice, vodka, lime juice, harissa, 1/2 teaspoon celery salt, Worcestershire, sugar, horseradish, caraway, pepper, and garlic in a pitcher.

Ingredients: 5 large ripe tomatoes 2 red bell peppers 1 large avocado 3 stalks celery 2 cloves garlic 1/4 jalapeno pepper 2 dates (with seeds removed) 1/4 cup lemon juice 1/4 cup dried tomatoes 1 bunch of fresh basil 1/2 teaspoon sea salt

A delicious and refreshing zesty drink made of a blend of tomatoes, celery, spices, onions, and clam juice.

Add one of the red bell peppers, two stalks of celery, the two cloves of garlic, the jalapeno pepper, the dates, the lemon juices, the sun dried tomatoes, basil, and sea salt into the blender.

Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed

6 carrots 1 very small beet 8 Roma tomatoes (you want a firm tomato for juicing) 1 red bell pepper 3 huge handfuls of spinach 3 stalks celery 1 clove garlic 4 small or 2 large lemons 1 - 2 tablespoons prepared horseradish (not creamed) 1/4 to 1/2 tsp salt 1/4 to 1/2 tsp cayenne pepper

Cracked lobster tossed with chopped celery, green onion, fresh lemon juice and mayo, topped with applewood smoked bacon, butter lettuce and Roma tomatoes, on a butter - toasted brioche roll

This Vegetarian Black Bean Stew is made with the most basic of ingredients — onions, garlic, red pepper, celery, carrot and tomato, but then it takes a daring departure by adding a splash of orange juice and zest giving these beans a little kiss of sweetness to perk up their otherwise earthy flavor.

6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small red onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely sliced 1/4 cup red wine vinegar Juice of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper flakes (optijuice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small red onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely sliced 1/4 cup red wine vinegar Juice of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper flakes (optiJuice of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper flakes (optional)

ingredients FOR THE SAUCE: 4 cups tomato juice 1 cup hot sauce 2 tablespoons Worcestershire sauce 1 tablespoon Blue cheese (crumbled) 1 1/2 sticks unsalted butter (cold, cut into cubes) Kosher salt and freshly ground black pepper (to taste) FOR THE MEATBALLS: 4 tablespoons olive oil (divided) 1 yellow onion (peeled, grated) 2 garlic cloves (peeled, minced) 1 pound ground chicken 1 tablespoon Worcestershire 1/2 cup breadcrumbs 1/2 cup parsley leaves (finely chopped) 1 teaspoon dried oregano 1 egg (lightly beaten) 1/3 cup Parmesan (finely ground) Kosher salt and freshly ground black pepper TO SERVE: 1/4 cup Blue cheese (crumbled) 1/4 cup celery leaves (to garnish)

FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half of a 14.5 - oz can of diced tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into small pieces 1/2 red bell pepper, chopped into small pieces 1 stalk celery, chopped into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or white wine 1 boneless skinless chicken thigh cut into small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into small pieces 1/2 cup frozen or fresh okra, cut into small pieces 1 tablespoon Italian parsley, chopped

12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)

1 onion, chopped 1 large carrot, chopped 1 stick celery, chopped 1 tablespoon olive oil 1 large tomato, chopped 1 cup freekeh, rinsed 1.5 l vegetable stock — eg Marigold bouilllon Juice of 1/2 lemon Flat leaf Parsley, chopped 250g shiitake mushrooms, stalks removed, rest of mushroom thinly sliced 4 salmon fillets

A food processing plant in Napoleon, OH, processes vegetables such as tomatoes, celery, parsley, lettuce, spinach and carrots in various soups and juices distributed across the US.

Heat Level: Mild Ingredients: Water, Onion, Papaya, Bell Peppers (14.3 %), Tomato Paste, Habanero Chillies (2 %), Lemon Juice, Cane Vinegar, Coriander, Celery, Garlic, Basil, Salt,...

Heat Level: Hot Ingredients: Habanero Chillies (19 %), Tomato, Water, Onion, Papaya, Tomato Paste, Bell Pepper (5 %), Lemon Juice, Cane Vinegar, Coriander, Celery,...

1/4 cup flour Kosher salt Freshly ground black pepper 1 tsp dried thyme 2 Tbls butter 3 pounds chicken pieces (We used thighs and legs) 4 slices bacon 1 medium onion, diced 1 medium green pepper, seeded and diced 2 tsps celery, diced 1 Tbls minced garlic 2 Tbls curry powder 3 Tbls dried cranberries or currants 1 28 - ounce can chopped tomatoes and their juices 3 Tbls slivered almonds, toasted Cooked white rice

To make the tomato juice, put tomatoes, celery, parsley, and red onion through a juicer.

Bloody Mary Tomatoes 1 pint good - quality vodka 12 ounces Cherry tomatoes 2 tablespoons freshly grated horseradish 2 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons hot sauce (I use Frank's) 1 teaspoon granulated sugar 1 teaspoon celery salt 1 teaspoon freshly ground blacTomatoes 1 pint good - quality vodka 12 ounces Cherry tomatoes 2 tablespoons freshly grated horseradish 2 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons hot sauce (I use Frank's) 1 teaspoon granulated sugar 1 teaspoon celery salt 1 teaspoon freshly ground blactomatoes 2 tablespoons freshly grated horseradish 2 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons hot sauce (I use Frank's) 1 teaspoon granulated sugar 1 teaspoon celery salt 1 teaspoon freshly ground black pepper

2 pounds conch, diced (cooked diced lobster may be substituted) 1 goat pepper, minced (or substitute any fresh habanero, or even 1 teaspoon habanero hot sauce) 1 small stalk celery, chopped fine 1 medium onion, chopped fine 1/2 green bell pepper, chopped fine 1 small cucumber, peeled and finely diced 2 fresh, ripe tomatoes, finely diced 1/2 cup fresh lime juice or lemon juice Salt to taste