A recipe for today

Vegetable Juice Cocktail

3 Carrots; peeled & chopped

3 Radishes

3 Scallions

1/4 c Celery leaves

1/4 c Watercress

1 Canned beet; diced

1/2 c Beet liquid

1 1/2 c -Ice water

1 ts Salt

1/8 ts Pepper

Puree all ingredients in a blender. Cover and refrigerate for one hour, strain, mix in salt & pepper and serve. From: Terri St.Louis

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