We grandmoms want the best nutrition for our families and ourselves, but today’s GRANDparents are busy and we don;t have the time to buy and juice organic fruits and veggies. Ta-da!…enter Biotta. Not exactly new (they’ve been around for 50 years and are sold in 40 countries. OK, they are new to me and I’m glad to have made this discovery.
The first things I liked about Biottta is that its non-GMO and 100% juice and not diluted. A rare quality in today’s watered down, made from concentrate, plastic encased, fructose and preservative laden juices.
Biotta offers five vegetable juices that include Beet, Breuss® Vegetable Blend, Celery Root, Sauerkraut and Vegetable Juice. Biotta’s fruit juices include four flavors including Bilberry, Elderberry, Black Currant and Mountain Cranberry.
I’ve not tried them all yet, but I’m working my way through the selection. I’ll probaby skip the Sauerkrautcan plan on my way. All Biotta juices are available in 16.9 fl. oz. glass bottles. Each juice has a functional benefit for your health and wellness, ranging from supplying nutrients to boost your immune system to aide in digestion.
According to the folks at Biotta, the quality of Biotta’s produce is the foundation of the nutritional value of their juices. All fruits and vegetables are vine/field-ripened and are selected using the highest quality standards in relation to flavor and content. After thorough washing and inspection of the raw materials, the selected fruits and vegetables are placed in a closed manufacturing process. The next time oxygen and the product will meet is when the consumer opens the bottle. This process is one of three key steps that result in Biotta’s quality.
The second key to Biotta’s quality is juicing. Instead of pressing the fruit or vegetable, where it may lose some nutritional value due to the rough process, Biotta pulls the juice out of the fruits and vegetables through a gentle process called decanter technology. Decanting is a short process of centrifugation (separating the juice from the mash) which takes only a couple of minutes, allowing maximum nutrition to be maintained in all of Biotta’s juices.
The third and final key to Biotta’s quality is the pasteurization. Biotta juices are pasteurized at a very low temperature, whereas many competitive juices are sterilized at a very high temperature. The low heat levels of the pasteurization process permit Biotta’s juices to retain the high nutritional value, fresh taste and two-year shelf life. Biotta not only believes in producing high quality, functional organic juices, but also places great value on being environmentally conscious: Biotta sells the unusable by-products from the processed fruits and vegetables to farmers for use as organic animal pomace, ensuring that every element of the crop is put to good use; Biotta uses only glass bottles providing the best product protection and allowing for full retention of flavor, content and nutrients as well as recyclability; Biotta’s labels are printed on FSC-certified paper in an effort to meet the social, economic and ecological needs of present and future generations.
Using these juices in yummy recipes like this one, saves time, ensures quality and gives a robust flavor. For more recipes click here
Biotta Juice Featured: Vegetable Juice Cocktail
Serves 6 (as a side dish)
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
4 Roma tomatoes, diced
½ cup BIOTTA VEGETABLE JUICE COCKTAIL
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes
2 tablespoons honey
2 small carrots, sliced
1 small yellow squash, diced
½ cup heavy cream
¼ cup parmesan cheese, grated
5 medium zucchinis
1 tablespoon oil
Sea salt and freshly ground pepper, to taste
Fresh basil, chopped (for garnish)
Preheat a medium sauce pan on medium-high heat for 1-2 minutes. Pour olive oil into pan and warm briefly. Add onions, season with salt and pepper and sauté until softened, about 5 minutes. Add garlic to pan and sauté for 1 minute. Add tomatoes, BIOTTA VEGETABLE JUICE COCKTAIL, Italian seasoning, red pepper flakes, honey, carrots, and yellow squash. Season lightly with salt and pepper. Increase temperature and bring mixture to a boil. Then, reduce heat and simmer for 30 minutes, until most of the liquid is evaporated.
While sauce is simmering, prepare the zucchini noodles. Create strips of zucchini by using a handheld vegetable peeler (alternatively, use a julienne peeler). When you approach the seeds in the center, turn the zucchini to start peeling in a new section. Save the center core of seeds for use in another dish. Warm a medium sauté pan, then add 1 tablespoon of oil. Add zucchini noodles, season with salt and stir. Cover with lid to steam cook briefly (about 2 minutes). Remove lid and sauté until noodles are soft. Remove from heat.
When sauce is done simmering, remove from heat, and stir in cream and cheese. Taste and adjust salt and pepper as desired. Serve tomato cream sauce over a bed of zucchini noodles. Garnish with chopped basil.