CHEF JEFF — ONE BYTE AT A TIME: Spicy Carrot CocktailHere’s one solution to having too much produce once the garden starts to bear fruit.
By: Herald Staff Report,
Here’s one solution to having too much produce once the garden starts to bear fruit.
Spicy Carrot Cocktail
3 carrots, tops removed
2 celery ribs
½ red bell pepper
1 jalapeno or serrano chili
2 teaspoons ground cumin, divided
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.