Antiviral Vegetable Smoothie With Garlic And Onions Recipes

ANTIVIRAL VEGETABLE SMOOTHIE WITH GARLIC AND ONIONS

Antiviral vegetable smoothie with garlic and onions image

Provided by Tania Kharkevich

Number Of Ingredients 8

Ingredients

1 small cucumber
1 small tomato
1/2 sweet pepper
5 cloves of garlic
1/2 small onion
200 ml sour milk
pinch of flax seeds
salt to taste

Steps:

Preparation of products. Cut the tomato and cucumber into small cubes, free half of the onion from the husk and cut into several pieces. Peel the garlic and pass through a special garlic press. Peppers remove the sweet peppers and cut them into random pieces.
Cooking smoothies. Put in a blender the slices of tomato, cucumber, sweet pepper and onions. Add sour milk, garlic puree and salt. Beat the ingredients for 2 minutes.
Spill and taste. Pour the finished drink into glasses and sprinkle with flax seeds. Before use, stir the drink with a spoon and give the flax seeds a little time to soak up the liquid. Drink a drink before bedtime so that the smell of garlic will disappear in the morning. And if the smell still remains, then eat a handful of sunflower seeds or drink a glass of milk. Enjoy your meal!

COPYCAT V8® JUICE

Copycat V8® Juice image

Full of tomatoes, celery, onion, pepper, beet, carrot, and garlic, this vegetable juice cocktail tastes even better than the store-bought version!

Provided by Lisa

Categories Drinks Recipes Juice Recipes

Time 1h15m

Yield 4

Number Of Ingredients 17

Ingredients

1 ½ pounds tomatoes, chopped
⅓ large onion, chopped
3 tablespoons chopped celery
½ teaspoon chopped celery
⅜ carrot, chopped
¼ beet
⅛ green bell pepper, seeded and chopped
⅓ clove garlic
2 ⅓ cups water, or as needed
1 ¼ teaspoons white sugar
1 ½ teaspoons lemon juice
¼ teaspoon horseradish
¼ teaspoon Worcestershire sauce, or to taste
⅛ teaspoon ground black pepper
1 tablespoon white sugar
1 ¼ teaspoons salt
1 (1 quart) sterilized canning jar with lid and ring

Steps:

Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.
Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 60.5 calories, Carbohydrate 14.1 g, Fat 0.4 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 757.2 mg, Sugar 10.3 g

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