Using tomato juice regularly on your face will also help in fading away scars as well!
The only changes I made were
using tomato juice instead of V8 (because my husband bought it thinking they were the same thing!
Not exact matches
In a large mixing bowl, combine chickpeas, aubergine, sun - dried
tomatoes (if
using), shallots, garlic, walnuts, chilli, dried and fresh herbs, lemon
juice and zest.
1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped
tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I
used a mixture of unsulphured dried apricots and dried figs) 1T Lemon
juice Chopped fresh parsley to serve
1) Peel and cut mango, avocados, onion and
tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime
juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6)
Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
The only recommendation is to
use soe crushed
tomatoes (with
juice) when making yhe chili paste.
Add broth, chickpeas,
tomatoes and their
juices, and saffron, if
using.
At the bare minimum I only
use a pinch of salt and lime
juice, but will add
tomatoes and cilantro if I have them on hand.
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (
use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup
tomato sauce, preferably organic *
juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Ingredients Lemon garlic aioli -1 / 2 cup of mayo -
Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I
used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma
Tomatoes, sliced - Red onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.
Use clam nectar combined with some water and / or
tomato juice as the liquid for risotto making.
Corn and Black Bean Salsa Ingredients (or you can
use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma
tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped
Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I
use Chalula)
In a blender, combine the diced
tomatoes, roma
tomatoes, onion, cilantro, lime
juice, garlic, jalapeno (if
using), cumin, sugar, salt, and pepper.
We did this... 12 oz black plum
tomatoes 1/2 cup Vidalllia onion 1/4 fresh cilantro 3 cloves garlic 1/2 tsp sea salt 1/4 cup Guajillo chile sauce (we made some and we
used store bought - both were good) 1 tbsp lime
juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa.
I froze some
juice from some
tomatoes I had seeded and chopped a while back, so I
used that
juice instead of canned.
Don't know about this recipe, but I've
used pure apple
juice in place of white wine before, but that was in concert with
tomatoes — if you want the slight vinegar taste, rather than a sweet tang, perhaps add a few drops of white wine vinegar.
My favorite bread memory::: bread whimper::: is
using lovely French bread to soak up the
juice from a freshly sliced
tomato during the height of summer.
Add chicken breast cubes back to pot (if
using rotisserie chicken hold off and add it later with the black beans) Add chicken stock, canned
tomatoes (with
juice) and
tomato paste, simmer, partially covered about 10 - 15 minutes or so.
I would think getting a Bloody Mary from a bar or restaurant
using fresh
juiced tomatoes is a rarity, but if you make one at home, there is nothing like the flavor and aroma of fresh
juiced tomatoes.
Jalapenos — Lime
Juice — Honey — Cilantro — Chicken Breasts — Red Onion — Bell Peppers — Lettuce — Jalapenos — Avocado — Lettuce — Cherry
Tomatoes — Salsa — Recipe says vegetable oil,
use a Paleo approved oil such as Olive Oil
It's really a basic recipe but I made mine with freshly
juiced tomatoes using my Omega J8005 juicer, and
using fresh
juiced tomatoes instead of a processed pre-mix makes all the difference!
I added some cracked red pepper to give it a bit more «bite», then I
used mature cheddar cheese slices instead of the tasteless processed cheese, and for the second can of
tomatoes i
used just the
juice not the actual
tomato (this for picky husband who is not a
tomato lover).
I didn't have V8
juice, so I
used 1/2 cup beer & 1/2 cup
tomato sauce.
6 chicken breasts, bone in 1 quart apple
juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is
used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma
tomato, diced 20 turns of fresh black pepper
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon
tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced
tomatoes, drained of
juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed 3 roma
tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped
Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I
use Chalula).
2 english muffins — I have
used wholemeal 2 Strong Roots pumpkin & spinach burgers 2 Strong Roots Avocado halves (defrosted) 2 slices of a quite large
tomato a handful of rocket or spinach leaves the
juice of 1/2 lemon salt and pepper to taste
2 pounds large shrimp, peeled and deveined 1 cup tequila
juice from 3 limes 3/4 cup chopped fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango, grape
tomatoes, red onion (or whatever else you'd like to
use)
2 pounds fresh, ripe
tomatoes, prepared as described below * OR 2 cups canned imported Italian plum
tomatoes, cut up with their
juices (I
used canned, certified San Marzano
tomatoes) 5 Tablespoons butter 1 medium onion, peeled and cut in half Salt 1 to 1 1/2 pounds pasta Freshly grated parmigiano - reggiano cheese for the table
A little sugar is
used to balance out the acidity of the
tomatoes and lime
juice.
4 cups cooked quinoa, cooled veggies of your choice (I
used broccoli, cherry
tomatoes, scallions and red peppers this time around) 3/4 cup sunflower seeds 1/4 cup low sodium soy sauce 1/4 cup extra virgin olive oil
juice of 1 to 1 1/2 lemon (s) salt and pepper to taste
Ingredients: — 4 cups corn kernels (I
used frozen)-- 1 medium sized red bell pepper, diced — 2 medium
tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped red onion — 1 tsp fresh jalapeno, finely minced — 2 tbsp fresh lime
juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black pepper
Add the whole peeled
tomatoes and their
juices and break them apart with a wooden spoon (skip if
using diced
tomatoes).
I
used a can of fire roasted
tomatoes with the
juice, and did not add any salt to the recipe while cooking.
This was good but I would add 2 more slices of bacon, twice as much bread, and probably
use a cut up
tomato in order to get more
juice and more of a BLT flavor.
They
use habanero powder in addition of Tabasco Sauce, and replaces the soy sauce with
tomato juice.
Combine bell pepper,
tomatoes and their
juices, chili, almonds, garlic with all the oil, red wine vinegar and smoked paprika, if
using, in a food processor.
1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy in middle eastern store) or
use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy in middle eastern store) 4
tomatoes 1 handful fresh flat - leaf parsley 2 tbsp cold - pressed olive oil 1/2 lemon,
juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled
Either
use ready - prepared salsa or you can make your own
using the following: 2 diced
tomatoes 1/2 small onion 2 tbsp lime
juice Pinch of salt Sprinkle of black pepper 1 tbsp coriander 1/2 tsp chilli flakes (optional and to taste)
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i
used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted
tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime,
juiced Cilantro (optional) Shredded cheddar cheese for garnish
Reserve the
juice for another
use and transfer the
tomato pulp to a quart - size mason jar.
I
used part bean stock, homemade rich chicken stock and some of the
juice from the
tomatoes.
Ingredients 2 large cloves garlic 1/2 cup sun - dried
tomatoes, slivered 1/3 cup pine nuts 1 teaspoon salt 1/2 lemon,
juiced 1/4 cup olive oil (you can also
use extra oil you drained from the jar of
tomatoes) 1/3 cup grated Parmesan cheese
Using the back of a fork or spoon, gently push down on
tomatoes on sheet to break them up and release their
juices.
Also, you can
use any kind of
tomato juice.
Use a bit more of the
tomato juice to help rinse any stubborn bits of paste in blender jar.
25g raw grass - fed butter (for a vegan option
use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in
juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring o
juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp
tomato paste 1 tin chopped
tomatoes (or 400g chopped
tomatoes) 1 tsp tamarind paste (optional)
Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring o
Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
Your salad looks great, but it would be 100 % authentic if: 1) you
used real wine vinegar instead of lemon
juice — Greeks do nt» t mix
tomatoes with lemon 2) you chose REAL G - R - E-E-K feta.
Salsa verde is typically made with tomatillos as a base (opposed to the
tomatoes used for typical salsa), fresh onion, garlic, lime
juice, cilantro, a little salt, and some fresh jalapenos.
I also added in an extra tablespoon of
tomato paste and
used lemon
juice instead of lime
juice.