CHEF JEFF — ONE BYTE AT A TIME: Spicy Carrot Cocktail

Here’s one solution to having too much produce once the garden starts to bear fruit.

Spicy Carrot Cocktail

3 carrots, tops removed

4 tomatoes

2 celery ribs

½ red bell pepper

1 jalapeno or serrano chili

¼ lemon

2 teaspoons ground cumin, divided

Ice cubes

2 carrot sticks (optional)

Scrub carrots, cut into 2-inch lengths. Rinse, quarter tomatoes. Rinse celery, cut into 2-inch lengths. Rinse peppers, discard caps, seeds. Peel lemon. Push carrots, tomatoes, celery, peppers, lemon through juicer; process until juiced. Pour into 2 glasses over ice cubes. Stir in teaspoon cumin into each glass. Garnish with carrot sticks.

Yield: Serves 2.

Approximate nutritional analysis per serving: 90 calories, 0.5 grams fat (no saturated), no cholesterol, 3 grams protein, 18 grams carbohydrates, 12 grams sugar, 6 grams fiber, 85 milligrams sodium, 45 milligrams calcium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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