Healthy Juice Inspired Recipes

Did you know that 100% fruit juice can count as one of your daily servings of fruit? The same goes for our 100% freshly pressed carrot juice – which counts as a daily serving of vegetables.  What an easy and delicious way to get the recommended daily allowance of your fruits and veggies.

And to make it even more convenient – we’ve developed these recipes as a creative way to ensure that we were getting a good dose of fruits and vegetables each day. While some might sound odd (Apple, Carrot, Beet Juice) – we ask that you give them a try! They taste great, and they’re good for you.  Take it from a non-beet lover, this one’s surprisingly good.  And, you might surprise yourself with the creative blends that you’ll be come up with on your own.  These health-inspired recipes are made with our all-natural juice blends.  We hope you enjoy them!

Juice Blends and Shakes

Peach * Pear * Apple Juice (Serves 1)

• 2 peaches, remove pits
• 1 pear, sliced
• Process through a juicer.
• Add ½ cup Barsotti’s Apple Juice and serve.
   

Apple * Carrot * Celery Juice (Serves 1)

• 3 carrots
• 2 celery stalks
• Process through a juicer,
• Add ½ cup Barsotti’s Apple Juice and serve.
   

Apple * Carrot * Beet Juice (Serves 1)

• 3 carrots
• 1 beet (frozen)
• Process through a juicer,
• Add ½ cup Barsotti’s Apple Juice and serve.
   

So Berry Good Milk Shake (Serves 2)

• 1 cup Barsotti’s Apple Juice (or any other Barsotti’s Juice fruit blend)
• 1 cup fresh or frozen blueberries
• 1 cup fresh or frozen strawberries
• 1 cup low fat plain or vanilla yogurt
• ¼ cup fat free or 1% milk
• Combine all ingredients in a blender and mix until rich and smooth, about 30 - 45 seconds.
   

Rich ‘n Fruity Protein Shake (Serves 2)

• 1 ½ cups Barsotti’s Apple Juice (or any other Barsotti’s Juice fruit blend)
• 1 cup frozen blackberries
• 1 banana
• 1 T whey protein powder
• 1 T ground flax seed
• Combine all ingredients in a blender and mix until rich and smooth, about 30 - 45 seconds.

Cakes & Desserts

Carrot Cake with Barsotti's Freshly Pressed Carrot Juice

Ingredients:

Cake

• 4 eggs
• 2 cups sugar
• 3/4 cup oil
• 3/4 cup Barsotti's Carrot Juice
• 1 tsp. vanilla
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 Tbls. cinnamon
• 1/2 tsp. salt
• 3 cups grated carrots
• 1/2 cup chopped walnuts

Cream Cheese Icing

• 8 oz. cream cheese
• 2 Tbls. soft butter
• 1 lb icing sugar
• 1/2 tsp. vanilla
• Milk as needed to soften

Directions:
Preheat oven to 350 degrees.
Grease a 9 x 13 inch baking pan with butter.

Icing
Beat cream cheese until smooth.  Add butter, mix well.  Add sugar and vanilla to mixture and beat until smooth and creamy.

Cake
Beat eggs until frothy and gradually add sugar to eggs, beating until light. Add oil, juice and vanilla – beat until mixed well. Sift flour, baking powder, baking soda, cinnamon and salt, and add to egg mixture.  Combine grated carrots and walnuts , and add to mixture, mixing well. Pour mixture into prepared pan and bake for 50 minutes or until done.  Top with icing.

Entrees

Sizzling Summer BBQ Ribs

Ingredients:

• Three Racks of Baby Back Pork Ribs
• Garlic Powder
• One 64oz Bottle of Barsotti's Fresh Pressed Apple Juice

Pre heat the oven to 350 degrees.

Directions:
Place the ribs in a roasting pan – meat side down,overlap if needed. Pour the apple juice in the pan, just so it barely covers the ribs. Sprinkle with garlic powder. Cover the roasting pan with aluminum foil - make sure it seals good and tight around the edges. Place in the center of the oven, for approximately 2.5 hours (less time needed if cooking less than 3 racks of ribs). After baking time, remove from oven - keep covered, start your grill. After grill is warmed up, brown each side of the ribs on the grill (approx 5 to 7 minutes per side), adding bbq sauce if desired. Enjoy!
 

Corned Beef & Cabbage - St. Patricks Day Recipe

Ingredients:

• 1 corned beef brisket
• 1/2 gallon BARSOTTI’S apple juice
• 2 medium carrots, peeled and cut into chunks
• 8 small red potatoes
• 1 onion, peeled and cut into eighths
• 1/2 head cabbage, cut into chunks
• 1 cup brown sugar
• 1 tbsp. prepared mustard

Directions:
Place all ingredients in a large slow cooker (cut meat in half if necessary); stir to mix. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove meat and vegetables from slow cooker. Slice meat thinly across the grain. Serve with vegetables and some cooking liquid.

To prepare on stovetop, place meat, apple juice, brown sugar and mustard in large covered stockpot, bring to a boil, reduce heat and simmer, covered, for 40 minutes per pound of meat. Add vegetables for last half hour of cooking.