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If you’ve ever consumed raw beet juice you’ve probably discovered that it can irritate your throat and esophagus. However, you can combine the beet juice with other ingredients for a smooth and healthy beverage. With our health-conscious society looking to find ways to lower cholesterol naturally, juicing your garden vegetables is a great way to begin a healthy lifestyle and have great taste at the same time.

If you’re using organic beet roots or greens, wash them thoroughly. If you have non-organic beets in your garden, spray or soak them with a biodegradable wash and then rinse them well.

Here are a couple of combinations you can try in your juicer:

1 beet, including top
2 sweet potatoes
2 apples, cut into chunks

1/2 beet, including top
3 carrots
2 celery stalks
2 Tbls. fresh parsley

You can try many other combinations too. Try adding some bell pepper, spinach, or other fresh garden vegetables to your liking.

Please let me know if you have a delicious juicing recipe to share.

Do you have fresh veggies from your garden? Here is a delicious and colorful way to prepare your garden goodies. It will also be a welcome addition to the vegetarian section of your recipe box if you use cooking spray in place of butter. For added flair, serve it in a beautiful Italian dinnerware bowl.

Ingredients:

1/3 cup red onion, chopped
1 garlic clove, chopped
1 Tblsp butter
1 zucchini, (med. sz.), sliced
1 yellow summer squash, (med. sz.), sliced
1/3 cup celery, chopped
1/4 cup carrots, chopped
3/4 cup mushrooms, sliced
1 medium tomato, quartered
1/2 tsp. lemon juice
1/2 tsp. dill weed
1/2 tsp. lemon pepper
1/2 tsp basil

Saute onion and garlic in butter over medium heat for about two minutes. Add all remaining ingredients and continue to cook, stirring vegetables until they are crisp-tender, about 7 or 8 minutes. Serves 6.

Do you have any ideas that would make this recipe even better?

This mouth watering asparagus recipe is from my friend, Arvid. Try it, you’ll love it!

Ingredients:
2 Tbls real butter
2 Tbls olive oil
1 large clove garlic, crushed
bunch of asparagus, washed and trimmed

Melt butter in frying pan over low heat, then add olive oil and stir together. Add crushed garlic; cook and stir for 1 minute, then add asparagus and cook until crisp tender, stirring to coat spears with garlic flavored oils. Serve hot.

Let me know how you liked this recipe.

Ingredients:
1 bunch of fresh asparagus, washed and drained
2-3 Tbls olive oil
1 large clove of garlic, minced
pinch of salt & pepper to taste

Line asparagus stalks up so that tips are even, then cut tough part of stems off. Place asparagus in zip lock bag;add 2-3 Tbls olive oil; toss minced garlic in bag; add a pinch of salt & pepper, to taste. Seal bag & shake so that asparagus is completely covered. Place coated asparagus in a single layer in a baking dish and bake at 400 degrees for 10 minutes. Serve hot.

Ingredients:
2 cups broccoli pieces with stems
2 cups cauliflower florets
1 cup sliced peeled carrot sticks
1 yellow bell pepper, seeded and cut in strips
30 cherry tomatoes
4 tsp. water
4 Tblsp. real butter
4 tsp. sunflower seeds, shelled
1/2 tsp. dill seed

Using a microwave safe dinner plate, arrange veggies on a microwave-safe plate. Sprinkle with water. Cover with a paper towel and microwave on high 5 minutes or until veggies are tender, rotating plate once.

Combine remaining ingredients and microwave on high, uncovered until butter is melted, about 45 seconds. Mix well, then pour over the vegetables and serve. Serves 6