2 heirloom tomatoes
1 cup seedless watermelon
1 cup seedless cucumber
1 chopped jalapeno, remove seeds for less spice
Dash of sea salt and pepper
2 Tbsp. sherry vinegar
1 teaspoon of olive oil
Small handful of basil leaves
1.) Add all ingredients to blender, except olive oil and basil.
2.) Pulse lightly to create liquid, but not too long so you leave chunks of the fruit and vegetables.
3.) Chill in the fridge for 30 – 60 minutes.
4.) Serve into bowls and top with olive oil and basil leaves.
This lasts up to three days.
1 beet (beetroot)
½ jalapeno, remove seeds for less spice
1 lime, peeled
1.) Wash all ingredients.
2.) Remove seeds from jalapeno if you want a less spicy flavor.
3.) Peel lime (optional).
4.) Add all ingredients through juicer and enjoy!