Name: Tomato,carrot and red capsicum juice
Cook time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 4 medium_piece (300g) tomatoes, chopped coarsely; 2 medium_piece (240g) carrots, chopped coarsely; 1 medium_piece (250g) red capsicum, chopped coarsely; 1/3 cup fresh flat-leaf parsley leaves, firmly packed

Ingredients

4 medium_piece (300g) tomatoes, chopped coarsely

2 medium_piece (240g) carrots, chopped coarsely

1 medium_piece (250g) red capsicum, chopped coarsely

1/3 cup fresh flat-leaf parsley leaves, firmly packed

Method

1.Process ingredients, in batches, until pureed, strain through coarse sieve into large jug.

2.Stir in 1 cup water, refrigerate until cold.

Vegetable juicing is vital to good health because it is an important source of raw food. We all need raw foods every day for optimum health, and juicing is an excellent way to satisfy the health requirements in a taste- tantilising way.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy