Juicer Bloody Marys

The Jack LaLanne Power Juicer Pro has been one of our favorite gifts. We have been experimenting with it and coming up with some healthy, potent juices like apple-carrot-spinach and clementine-ginger. It wasn't long before I was looking for a more sinister use for the juice, and that is when I came up with an idea for a juicer bloody mary. It was the perfect companion to the black-eyed peas, greens, and cornbread at my younger brother's New Year's Day party.

Frankly, the jury was split on this one. My older brother said they were the best bloody marys he had ever had, and of course, I'd have to agree. Because everything is fresh, my version of this venerable brunch beverage tastes light and clean when you compare it to the thick, preservative-heavy mixes you find at the store. A few at the New Year's Day party found this to be too spicy, but I think that says more about them than it does about my mary. Try this recipe for yourself with or without the vodka.

Juicer Bloody Marys (8-10 servings)

8-10 large roma or medium slicer tomatoes

1 stalk of celery (use small ribs and leaves as garnish)

1 large cucumber

1 green bell pepper

1 jalapeno (pull out the seeds and ribs if you like it mild)

2 carrots

1 clove of garlic

2 limes

2 tsp. vegan Worcestershire sauce

2 tbsp. of tomato paste

2 pinches of sea salt

cracked pepper to taste

vodka (optional)

10 pieces of pickled okra

small inner celery ribs with tops

Rinse the vegetables and the limes. (No need to peel if you have a powerful juicer.) Juice them up and pour into a pitcher. Add the sauce, paste, salt, and pepper and stir. Serve over ice. Add vodka if you like and garnish with pickled okra and celery tops.