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Did you know that 100% fruit juice can count as one of your daily servings of fruit?  The same goes for our 100% freshly pressed carrot juice – which counts as a daily serving of vegetables.  What an easy and delicious way to get the recommended daily allowance of your fruits and veggies.

And to make it even more convenient – we’ve developed these recipes as a creative way to ensure that you are getting a good dose of fruits and veggies each day.  While some might sound odd (Apple, Carrot, Beet Juice) –  give them a try!   They taste great ... and they’re good for you.  And, you might surprise yourself with the creative blends that you’ll be come up with on your own.  These health-inspired recipes are made with our all-natural juices and juice blends.  We hope you enjoy them!

If you have your own Barsotti Juice inspired recipe – please send them our way!  We’ll give them a try and post them online ...

Barsotti Juice Company, Inc.
2239 Hidden Valley Lane
Camino, California 95709-9722
(530) 622-4629 office phone
(530) 642-9703 fax

general:  info@barsottijuice.com
customer inquiries:  accounting@barsottijuice.com

Peach, Pear, and Apple Juice (Serves 1)

2 peaches, remove pits
1 pear, sliced
Add ½ cup Barsotti’s Apple Juice
Blend all together and enjoy

Apple, Carrot, Pineapple Juice (Serves 1-2)

8oz fresh (or canned) pineapple
1 cup Barsotti Carrot or Organic Carrot Juice
Add ½ cup Barsotti’s Apple Juice and serve
Add ice cubes and/or a banana to create a healthy tropical treat.  Blend all together and enjoy.

So Berry Good Milkshake (Serves 2)

1 cup Barsotti’s Apple Juice (or any other Barsotti’s Juice fruit blend)
1 cup fresh or frozen blueberries
1 cup fresh or frozen strawberries
1 cup lowfat plain or vanilla yogurt
¼ cup fat free or 1% milk
Combine all ingredients in a blender and mix until rich and smooth, about 30 - 45 seconds.

Rich ‘n Fruity Protein Shake (Serves 2)

1 ½ cups Barsotti’s Apple Juice (or any other Barsotti’s Juice fruit blend)
1 cup frozen blackberries
1 banana
1 T whey protein powder
1 T ground flax seed
Combine all ingredients in a blender and mix until rich and smooth, about 30 - 45 seconds.

4 eggs
2 cups sugar
3/4 cup oil
3/4 cup Barsotti's Carrot Juice
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 Tbls. cinnamon
1/2 tsp. salt
3 cups grated carrots
1/2 cup chopped walnuts

Ingredients:  Cream Cheese Icing

8 oz. cream cheese
2 Tbls. soft butter
1 lb icing sugar
1/2 tsp. vanilla
Milk as needed to soften
Directions:
Preheat oven to 350 degrees.
Grease a 9 x 13 inch baking pan with butter.

Icing Directions:  Beat cream cheese until smooth. Add butter, mix well. Add sugar and vanilla to mixture and beat until smooth and creamy.

Cake Directions:  Beat eggs until frothy and gradually add sugar to eggs, beating until light. Add oil, juice and vanilla – beat until mixed well. Sift flour, baking powder, baking soda, cinnamon and salt, and add to egg mixture. Combine grated carrots and walnuts , and add to mixture, mixing well. Pour mixture into prepared pan and bake for 50 minutes or until done. Top with icing.

Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients:

1/3 cup bacon, finely diced
1/2 cup peeled and finely diced fuji apple
1/3 cup finely diced onion
1 cup ketchup
2/3 cup rice vinegar
1 cup Barsotti apple syrup (1/2 gallon of Barsotti’s apple juice reduced to 1 cup)
1/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup Worcestershire sauce
2 teaspoons dijon mustard
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper

Preparation:
In a large saucepan cook bacon until crisp, remove from pan and strain off all bout 2 tablespoons of bacon fat. Add apple and minced onion to the bacon fat. Sautee until soft and well caramelized. Add the ketchup, rice vinegar, apple syrup, cider vinegar, brown sugar, Worcestershire sauce, mustard, garlic powder, crushed red pepper. Bring to a boil over medium-high heat. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. If desired, puree in a blender or food processor. Allow to cool, then pour into sterilized glass bottles. It will hold for up to 4 weeks under refrigeration.

Sizzling Summer BBQ Ribs With Sweet and Natural Apple Juice

Ingredients:

Three Racks of Baby Back Pork Ribs (chicken can be substituted)
Garlic Powder
One Half Gallon (64oz) of Barsotti's Fresh Pressed Apple Juice
Pre-heat the oven to 350 degrees.

Directions:
Place the ribs in a roasting pan – meat side down, overlap if needed. Pour the apple juice in the pan, just so it barely covers the ribs. Sprinkle with garlic powder. Cover the roasting pan with aluminum foil - make sure it seals good and tight around the edges. Place in the center of the oven, for approximately 2.5 hours (less time needed if cooking less than 3 racks of ribs). After baking time, remove from oven - keep covered, start your grill. After grill is warmed up, brown each side of the ribs on the grill (approx 5 to 7 minutes per side), adding BBQ sauce if desired. Enjoy!

Corned Beef & Cabbage - St. Patrick's Day Recipe

Ingredients:

1 corned beef brisket
1/2 gallon BARSOTTI’S apple juice
2 medium carrots, peeled and cut into chunks
8 small red potatoes
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks
1 cup brown sugar
1 tbsp. prepared mustard

Directions:
Place all ingredients in a large slow cooker (cut meat in half if necessary); stir to mix. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove meat and vegetables from slow cooker. Slice meat thinly across the grain. Serve with vegetables and some cooking liquid.

To prepare on stovetop, place meat, apple juice, brown sugar and mustard in large covered stockpot, bring to a boil, reduce heat and simmer, covered, for 40 minutes per pound of meat. Add vegetables for last half hour of cooking.

Ingredients:

2 medium sugar pumpkins (others varieties OK ... but not the best)
3 cups frozen or fresh corn kernels
2 large leeks, chopped
1-2 large red bell pepper(s), chopped
2 cups Barsotti Carrot Juice (add more to taste)
48 oz can of chicken broth
16 oz sour cream
2 tblsp Cajun or Mexican style seasoning
1 cup masa corn flour
2 tblsp butter
1 cup cilantro
2 tblsp green Tabasco (use more is you like)
Salt and pepper as needed

Directions:
Gut, skin and chop pumpkins into one inch cubes. Boil in water in large soup pot until soft. Drain water. (Note: You can also bake the pumpkin to remove the skin and soften the pumpkin meat.)

Melt butter in large pan under medium heat. Add the leeks and red pepper. Sauté until soft. Add corn and cilantro … and cook for 5 minutes more.

Pour above veggie mix into soup pot with pumpkin. Add chicken broth and Cajun/Mexican style seasoning. Bring to a boil, reduce heat and simmer for 25 minutes. Stir occasionally.

Remove pot from heat and let cool for at least 15 minutes. Ladle the soup mix into a blender and liquefy. Pour each blender full into a separate holding bowl until all the soup is mixed. HOT: Be careful not to splash yourself. Pour the blended mixture back into the soup pot. Put on low heat.

Add the "masa" flower (corn flour; more to thicken as needed), Tabasco, and sour cream. Salt and pepper to taste. Mix thoroughly.

Serve in hollowed out pumpkins or bread bowls (regular bowls are OK too), garnish with a cilantro sprig and swirl extra sour cream on top for color.