Considering how much I already enjoy rambling on about the weather, past, present, and future, I can only imagine what a hoot I’ll be by the time I’m 80 and mostly senile. Every conversation will begin and end with the forecast, as reliably timed as the news stations themselves. Who knows, maybe I just inadvertently stumbled upon a whole new gig for when I retire.
Regardless, it seems that everyone is gossiping about the atmospheric conditions lately. 50-degree days in late January, immediately followed by sleet, later to be washed away for another sunny afternoon? It’s the best sort of madness, removing the fangs from a brutal winter season while keeping things exciting. Scores of sunny days in a row make it seem like spring is just around the corner, and I can’t help but feel optimistic that we put the worst behind us way back in October. Unfortunately, the growing season is now lagging far behind my cravings for fresh produce.
Glistening red orbs of heirloom tomatoes taunt from pristine display towers, looking every bit as viable as the misshapen turnips and beets just down the aisle. Winter tomatoes, which sounds like the butt of a joke, tempt me like never before, and with the warmth of an unseasonably bright sun on my side, I can’t resist this time.
Condensing those savory fruits into a pure and fresh elixir seemed like the best approach, and nothing says “refreshing” quite like home-pressed juice. Inspired by the classic Bloody Mary, this virgin drink is not nearly so gruesome, and so much lighter and brighter than the original.
Bloodless Mary
Lighter and brighter than your typical Bloody Mary, this fresh vegetable elixir is incredibly refreshing, rather than intoxicating.
Ingredients
- 4 Large, Ripe Tomatoes
- 1 Ounce Fresh Parsley
- 1 Very Small Clove Garlic (Optional)
- 2 Stalks Celery
- 1 Medium Cucumber or 4 - 6 Big Leaves Romaine
- 1/4 Lemon, Seeded
- 1/2 Inch Fresh Ginger
- 1 Teaspoon Braggs Liquid Aminos
- 1/4 Teaspoon Cayenne Pepper
- Freshly Ground Black Pepper, to Taste
Instructions
- If you have a juicer, simply run all of the veggies through skim off the foam. Stir in aminos and both ground peppers.
- For those working with a blender, toss everything in, except for the lemon. Squeeze the juice from it first before discarding the rind. Turn it on high speed and process until completely smooth. Pass the liquid through a fine mesh strainer or nut milk bag and discard the solids.
- Garnish with lemon slices, celery stalks, cucumber spears, or any sort of pickled veggies. Drink up!
Notes
For a Full-Blooded version, simply add 2 teaspoons light agave nectar and 1/4 cup (2 ounces) vodka.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 111Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 67mgCarbohydrates: 24gFiber: 8gSugar: 13gProtein: 6g
I have felt the same way about produce. I have been on a blood orange kick because they seem to be the only fresh produce around.
You are lucky to find some tomatoes, I am craving for a nice tomato soup (and I may end at the frozen department in my store though …). We have tomatoes in France too, but they mostly come from Spain and I am not really willing to buy some, even more so that they are not organic.
Anyway, this is a very tempting recipe !
This sounds really excellent and I’ll be sure to try. Just a heads up–some of us who read your blog may not be too far from 80 and still going strong! The image of “mostly senile” is an outdated one that needs to go bye-bye. Many of us work well into our 70’s and beyond and even do our own gardening and juicing etc.!
That is totally inspiring, and encouraging! I only meant that considering how crazy I already am at this age, I can’t imagine still having all my wits about me in another couple of decades. ;)
Imagine it!
Hello there little weather lady…. The addition of Ginger sounds delicious.
I think this is brilliant. Such a clever way to get your daily vitamin C and your veggies at the same time. The fabulous Marmande tomatoes from Sicily are in the markets here now so they’re going into my juicer tomorrow.
I have never tried a bloody mary (I have always been scared away by how yucky V8 is), but this sounds so fresh that I think I will give it a whirl.
I have to admit, I prefer mine “bloody” :) but your version does look light & delicious!
Now I’m craving tomatoe juice. As I walked into the produce dept. of the market yesterday there was a table with a sign saying “heirloom tomatoes”. I had to do a double take because it’s not very common to see that during the winter…as you mentioned. Some of these tomatoes were the size of a small melon…crazy!
So I’m always talking about the weather…but usually in terms of produce. And running conditions. So not boring. Or geriatric. :P
Bloody marys are actually one of my favorite mixed drinks. I love that salty spicy thang they’ve got going on. These sound awesome!
This reminds me of how, as a kid, I used to feel so grown-up and clever for ordering tomato juice when out instead of orange juice or soft drink. And yet I’ve never made anything like this! Technically (stupid rain) it’s summer here, so yay!
nice! so making this recipe this weekend!!
Hi Hannah, I just got back from vacation and am catching up on my blog reading…I missed reading about your stories and lovely creations. We really are on the same wavelength — just yesterday I made a virgin bloody mary smoothie! I’ll have to try your version with ginger, it sounds fantastic!
Oh Hannah, I will definitely try this on the juicer…looks great and refreshing!
Have a great week :)
I’ve been loving blood orange and grapefruits now. Bloody Mary’s sure sounds appropriate for unpredictable weather days ;)