Freshen up your recipes by using juices

family of juicesBiotta is a Swiss Juice company now available in Indy and many popular grocery stores.  Juice is a great way to get more fruits and vegetables into your diet.

RECIPES:

Chef  cole slawBeet juive

 

 

Biotta Juice Featured: Beet Juice

COLESLAW WITH BEET JUICE VINAIGRETTE

Serves 6-8

Ingredients

COLESLAW
1/2 head green cabbage, sliced thin to shred
1/2 head red cabbage, sliced thin to shred
2 large carrots, thinly sliced (on the bias)
6 scallions, thinly sliced (on the bias)
1 red pepper, cut into julienne strips

VINAIGRETTE
1/4 cup BIOTTA BEET JUICE (see note)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 lime, juiced
1 small shallot, minced
1/4 cup olive oil
Sea salt and freshly ground pepper, to taste

Directions

Prepare all coleslaw vegetables as directed. Toss together in a large bowl. To prepare the vinaigrette, add BIOTTA BEET JUICE, balsamic vinegar, Dijon mustard, lime juice and shallot to a small bowl. Whisk together. Drizzle in olive oil while continuing to whisk. Season with salt and pepper. Drizzle desired amount of vinaigrette over coleslaw. Serve immediately. Refrigerate and save any remaining vinaigrette for use on any vegetable salad.

NOTE – for a soft, rich beet juice flavor, reduce 1 cup beet juice over medium heat for about 30 minutes, until you achieve 1/4 cup in volume. Set aside to cool before using.

 

chef tea popsblack currant

 

 

Biotta Juice Featured: Black Currant Juice

BLACK CURRANT TEA POPS

Makes 6 (3 oz pops)

Ingredients

1 cup brewed green tea (from 1 tea bag)
1/4 cup raw honey
1 cup BIOTTA BLACK CURRANT JUICE
1 teaspoon pure vanilla extract
1/2 cup Greek yogurt

Directions

Brew green tea and cool slightly. Pour into a pitcher. Add honey and stir together to dissolve. Pour in BIOTTA BLACK CURRANT JUICE, vanilla and Greek yogurt. Briskly whisk together until mixture is smooth. Pour into popsicle molds and freeze until firm, about 6 hours.

NOTE – to make a layered popsicle; do not add Greek yogurt into mixture above. Instead, fill each popsicle mold half way with only the juice base. Set in freezer for 1 hour. Whisk the remaining juice base with the Greek yogurt and set aside. Once the first layer is almost frozen, pour the creamy Greek yogurt mix in to fill the popsicle mold. Freeze for at least 6 hours until firm. Let stand 5 minutes before removing pops from mold.

For more information check out their website at www.biotta.com
Or follow them Facebook: www.facebook.com/biottajuices
Pinterest: www.pinterest.com/biottajuices

WISHTV.com provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s