This morning I woke up with the most intense craving for tomato juice. Spicy, fresh, tangy-sweet tomato juice. A huge shift from my regular sweet-ish breakfast of oatmeal and fruit, but what tummy wants, tummy gets.
Now usually I’m not a big fan of green juices; the lack of sweetness from fruit weirds me out. When I learned that juicing too much fruit can negatively impact your blood sugar levels (along with too much fruit in general), I retired my juicer because of it. But this morning, as I was giddily assembling it to juice some tomatoes, I had a revelation:
What if I dressed up my green juice like a bloody mary?
Complete with Cholula hot sauce, ACV, Himalayan salt, and aminos. (Vodka optional.) After all, a bloody mary is just vegetable juice with spicy things and booze, right?
I decided I’d add some dino kale to up the nutrition of this baby, so the final product is green, not red like a traditional bloody mary. But boy, does it taste like (a virgin) one. I can totally get on this green juice bandwagon.
Bloody Mary Green Juice
2 stalks celery
2 handfuls lacinato kale
Pink Himalayan salt
A few dashes of Cholula
Splash of apple cider vinegar
Squeeze of liquid aminos
1. Juice the tomatoes, celery, kale and lemon.
2. Go to town with the fixins.
I kinda wish I had a jalapeno laying around so I could juice that baby too. Maybe next time. What’s great about this recipe (and bloody marys in general) is that you can fix them up however your heart desires: add a pickle, a cucumber spear, olives–let your tummy be your guide.
Needless to say, I drank this on my porch and it absolutely hit the spot. Could I finally be turned on to fruitless green juices? Yes!