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Red Hot Tomato and Carrot Caesar

Serves 2.


    Red Hot Tomato and Carrot Caesar

    Spice things up with a spicy, savoury Caesar renewed with carrot juice. Tomato juice provides lycopene, taking care of your Valentine’s heart.



    Keep the classic Caesar garnish and add a stem of celery for guests to stir and snack on.


    Red Hot Tomato and Carrot Caesar


    • 1 lime wedge
    • 1 cup (250 mL) low-sodium tomato juice or vegetable cocktail
    • 1/2 cup (125 mL) carrot juice
    • 1/4 tsp (1 mL) hot sauce, plus more to taste
    • 1/4 tsp (1 mL) Worcestershire sauce
    • 1/4 tsp (1 mL) ground celery seed
    • Ground black pepper, to taste
    • 1 carrot, shaved into ribbons, skewered


    Per serving:

    • calories54
    • protein2g
    • fat0g
      • saturated fat0g
      • trans fat0g
    • carbohydrates13g
      • sugars6g
      • fibre2g
    • sodium61mg



    Start with fridge-cold ingredients. Coat rims of 2 glasses with lime. In pitcher, add tomato juice or vegetable cocktail, carrot juice, hot sauce, Worcestershire sauce, celery seed, and pepper. Alternatively, rim glasses with celery seed and pepper. Stir to combine, pour into glasses, and garnish with carrot ribbon.


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    This recipe is part of the Ravishing Red Beverages collection.



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    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.