Raw V8 Juice Recipe 385

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HOMEMADE V8 JUICE RECIPE



Homemade V8 Juice Recipe image

Make your own homemade, healthy version of V8 juice that is charged with vitamins, minerals, and enzymes.

Provided by Robin Frey

Categories     Drinks

Time 7m

Number Of Ingredients 9

11.46 oz tomato (2 tomatoes)
3.22 oz carrot (1 1/2 medium carrots)
1.21 oz celery (1 medium stalk)
0.71 oz romaine (1/2 cup shredded)
0.63 oz spinach (1/2 cup)
0.36 oz parsley (1/4 cup chopped)
0.14 oz watercress (1/5 cup chopped)
0.11 oz beet (red variety) (1 slice (1" diameter))
0.08 oz garlic (1/2 clove)

Steps:

  • Wash and weigh all ingredients.
  • Remove the top ends of the carrots and beets.
  • Run ingredients through your juicer.
  • Chill in the fridge or freezer.

Nutrition Facts : Calories 60 kcal, ServingSize 1 serving

HOMEMADE V8 JUICE (RAW RECIPE)



Homemade V8 Juice (Raw Recipe) image

Excellent raw juice version of V8 Juice. Very healthy.

Provided by TheKitchenWitch_

Categories     Drinks

Time 15m

Yield 3

Number Of Ingredients 14

6 carrots
1 Beet washed well
3 Tomato pick large tomatoes
2 cups Spinach
0.25 head cabbage
1 whole habanero pepper omit if you want less spicy
1 whole red bell pepper
1 whole green bell pepper
3 whole celery stalks
0.25 whole sweet onion
0.5 whole Garlic cloves
3 leaves kale
Chili pepper to taste
Salt to taste

Steps:

  • Clean and prep all items for your particular juicer. Juice all veggies, add chili pepper and salt to taste. Depending upon your vegetable selection, this will yield 2 to 3 servings. Source: JanuaryBride, 16 November 2008, Food.com

Nutrition Facts : Calories 129 calories, Fat 0.982366666666667 g, Carbohydrate 28.4879166666667 g, Cholesterol 0 mg, Fiber 8.92583325227102 g, Protein 5.26683333333333 g, SaturatedFat 0.161793333333333 g, ServingSize 1 1 Serving (376g), Sodium 1316.27666666667 mg, Sugar 19.5620834143957 g, TransFat 0.346756666666667 g

HOMEMADE V8 JUICE (RAW RECIPE)



Homemade V8 Juice (Raw Recipe) image

Make and share this Homemade V8 Juice (Raw Recipe) recipe from Food.com.

Provided by januarybride

Categories     Punch Beverage

Time 5m

Yield 2-3 serving(s)

Number Of Ingredients 14

6 medium carrots
1 small beet (wash well)
3 large tomatoes
2 cups Baby Spinach (may increase if you like)
1/4 head cabbage
1 habanero pepper (or more to taste if you like it spicy)
1 red bell pepper
1 green bell pepper
3 stalks celery
1/4 sweet onion
1/2 garlic clove
3 kale leaves (a little goes a long way so be careful)
chili pepper
sea salt

Steps:

  • Juice all veggies, add chili pepper and salt to taste.

Nutrition Facts : Calories 226, Fat 1.8, SaturatedFat 0.3, Sodium 258.2, Carbohydrate 50, Fiber 16.2, Sugar 28.4, Protein 9

COPYCAT V8® JUICE



Copycat V8® Juice image

Full of tomatoes, celery, onion, pepper, beet, carrot, and garlic, this vegetable juice cocktail tastes even better than the store-bought version!

Provided by Lisa

Categories     Drinks Recipes     Juice Recipes

Time 1h15m

Yield 4

Number Of Ingredients 17

1 ½ pounds tomatoes, chopped
⅓ large onion, chopped
3 tablespoons chopped celery
½ teaspoon chopped celery
⅜ carrot, chopped
¼ beet
⅛ green bell pepper, seeded and chopped
⅓ clove garlic
2 ⅓ cups water, or as needed
1 ¼ teaspoons white sugar
1 ½ teaspoons lemon juice
¼ teaspoon horseradish
¼ teaspoon Worcestershire sauce, or to taste
⅛ teaspoon ground black pepper
1 tablespoon white sugar
1 ¼ teaspoons salt
1 (1 quart) sterilized canning jar with lid and ring

Steps:

  • Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
  • Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.
  • Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
  • Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 60.5 calories, Carbohydrate 14.1 g, Fat 0.4 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 757.2 mg, Sugar 10.3 g

RAW V8 JUICE RECIPE - (3.8/5)



Raw V8 Juice Recipe - (3.8/5) image

Provided by MelanieAnn

Number Of Ingredients 12

6 medium-sized carrots
1 small beet (wash well)
3 large tomatoes
1 bag baby spinach
1/4 head fresh cabbage
1 red bell pepper
1 green bell pepper
3 stalks celery
1/4 sweet onion
1/2 clove garlic or less if you don't care for garlic
Kale leaves (a little goes a long way so be careful)
Chili pepper and salt to taste

Steps:

  • Run all the vegetables through your juicer, add salt to taste, and then sit back and enjoy the healthiest V-8 juice around. Tabasco sauce to taste can be substituted for the chili pepper.

V-8 JUICE FOR CANNING



V-8 juice for canning image

Make and share this V-8 juice for canning recipe from Food.com.

Provided by Diana Adcock

Categories     Beverages

Time 1h15m

Yield 7 quarts

Number Of Ingredients 11

15 lbs ripe tomatoes, chopped (you want 8 quarts chopped)
1 large bell pepper, chopped fine
2 large onions, chopped fine
1 1/2 cups diced celery
2 bay leaves
12 fresh basil leaves or 2 teaspoons dried basil
2 teaspoons prepared horseradish
1/2 teaspoon fresh ground black pepper
3 teaspoons sugar
2 teaspoons Worcestershire sauce
1/2 cup lemon juice

Steps:

  • Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes-all veg should be soft.
  • Press veg through a fine sieve or food mill.
  • Return juice to pot, stir in lemon juice and bring to a boil.
  • Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.

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