Friday, October 15, 2010

Homemade V8 Juice

My husband LOVES V8 but hates that it is so full of Sodium. Even the reduced sodium variety tastes too salty to him, plus if you look at the ingredients it is alot from concentrate... not as healthful as it could I made him some fresh stuff. Very tasty!!

4 Large Tomatoes
1 small size Beet(edit 10/19-Troy said the beet was too overpowering so next time I will try a smaller one or even less)
3 large carrots
4 stalks of celery(with leaves if possible)
a few good sized handfuls of baby spinach
1-2 jalapeños (can be omitted if you dont like  the heat)
1 small white onion
2 cloves of garlic
small handful of fresh parsley
salt and pepper to taste

juice all ingredients according to your juicers instructions....

Pour juice into a large sauce pan.

For those who have juicers that cant juice herbs or you prefer/have to used dried you can make a small satchel of herbs from cheese cloth and tie it shut tightly. I used basil, oregano, whole peppercorns and some dried garlic flakes (because I only had one clove)

Bring to a boil, then reduce heat, simmer for 20 minutes with the satchel of herbs. Salt and pepper to taste.
(Cooking it will take away from the nutrients but I find it lasts longer this way, of course you can always omit this step and slow steep the herbs in juice in the fridge)

Remove from heat and allow to cool to room temperature(you can leave the herb satchel in or remove it at this point)

Put into a container and refrigerate.For best nutrition use ASAP.
It can also be frozen in ice cube trays for future use.

Makes an excellent soup base!!

Whats missing?? From the original V8 I have omitted Lettuce and Watercress simply because I did not have them on hand...

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