Snappy Sprout Drink

 1 c. pineapple or apple juice, chilled
2 T. raw sunflower seeds
½ c. alfalfa sprouts
2 T. minced parsley or a comfrey leaf
Small sprig of fresh mint

Whiz all ingredients together in blender. Strain if desired

Tomato-Oregano Cocktail

 32-oz of tomato juice
2 4-inch sprigs of fresh oregano
1 whole garlic clove, lightly crushed
1 4-inch sprig savory
1 4-inch sprig basil

Allow to steep in refrigerator for several days. When ready to serve, strain juice into blender; add equal amount of buttermilk to each serving with 2 ice cubes and briefly whirl. Serve with parsley sprig on top.

Green Drink

 In blender combine:
1 c. steeped green tea (non-caffeinated)
1 c. pineapple juice
4-5 ice cubes
2-3 leaves of washed Romaine lettuce

Float a strawberry on top of each serving
Option: A small banana may be added to thicken.

Gazpacho Fizz

 1. 15-can tomato sauce, slat-free1 ½ c. tomato juice
2 stalks celery, chopped
2 green onions, chopped
1 medium cucumber, peeled and seeded
2 T. lime juice
¼ tsp. hot sauce
1 10-ounce bottle club soda, chilled
Lime wedges for garnish

Combine all but last 2 ingredients in blender and process until smooth. Chill well. Before serving add club soda and garnish each serving with lemon wedge.

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