Homemade V8 Juice
Servings: 1
This homemade V8 juice blends cherry tomatoes, celery, carrots, parsley, garlic and lime, and half a red beet is the secret that adds deep color and natural sweetness. Fresher than the can, with a pinch of Himalayan salt.
Equipment
Ingredients
- ½ lime peeled
- 1 cup cherry tomatoes
- ½ cup fresh parsley
- ½ garlic cloves peeled
- 2 celery ribs with leafy stalks
- 2 carrots
- ½ red beet
- 1 pinch Himalayan salt
Instructions
- Run the lime, tomatoes, parsley, garlic, celery, carrots and beet through a juicer in the order listed.
- Stir in the salt and serve immediately.
Notes
- Classic Flavor: For a taste closer to classic V8, stir in a few dashes of hot sauce and a splash of vegan Worcestershire sauce. Regular Worcestershire contains anchovies.
- Prep Tip: Chill the produce in the fridge overnight so the juice is cold straight from the juicer.
- Flavor Balance: Add more lime for brightness or more beet for a slightly sweeter, earthier juice.
- Storing: The juice separates as it sits, so stir before pouring. It's best fresh, but keeps in a sealed jar in the fridge for up to 24 hours.
Nutrition
Serving: 16oz, Calories: 112kcal, Carbohydrates: 25g, Protein: 4g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.1g, Sodium: 195mg, Potassium: 1059mg, Fiber: 7g, Sugar: 13g, Vitamin A: 23694IU, Vitamin C: 88mg, Calcium: 113mg, Iron: 4mg
