December 22, 2006, Newsletter Issue #74: Tomato Yogurt Juicing Recipes

Tip of the Week

Maintain your diet and nutrition while partying.

* Mix 1 cup of tomato pulp left over from vegetable juicing, ¼ cup horseradish and 2 tbs onion pulp.
* Fold in ½ cup plain, low-fat yogurt.
* Serve with raw vegetables such as cauliflower, broccoli, celery, jicama and carrots.

Yields 1 ¾ cups. Good for health and nutrition, especially your skin and general cleansing.

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