Vegetable Juice Food

SIX-VEGETABLE JUICE

Six-Vegetable Juice image

Our family and friends enjoy my vegetable garden by the glassfuls. My husband likes spicy foods, and after one sip, he proclaimed this juice perfect. For more delicate palates, you can leave out the hot peppers. -Deborah Moyer, Liberty, Pennsylvania

Provided by Taste of Home

Time 1h5m

Yield 2 quarts.

Number Of Ingredients 9

Ingredients

5 pounds ripe tomatoes, peeled and chopped
1/2 cup water
1/4 cup chopped green pepper
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup lemon juice
2 tablespoons chopped onion
1 tablespoon salt
1 to 1-1/2 small serrano peppers

Steps:

In a Dutch oven, combine the first eight ingredients. Remove stems and seeds if desired from the serrano peppers; add to tomato mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Cool., Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.

Nutrition Facts : Calories 66 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 915mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein.

HOMEMADE VEGETABLE JUICE (V8 STYLE)

Homemade Vegetable Juice (V8 Style) image

FOund this recipe as my hubbs and I were trying to come up with somehting to use up the rest of our garden tomatoes! So Good! With a little tweeking from the original recipe I found this is what we came up with! Great for canning!

Provided by Marly Deschauer

Categories Beverages

Time 45m

Yield 6 quarts, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

15 lbs tomatoes, chopped
2 cups celery, chopped
3 large onions, chopped
3 garlic cloves, chopped
1/4 cup sugar
salt
3/4 teaspoon ground pepper
3 teaspoons prepared horseradish
1/3 cup lemon juice
worchestershire sauce or hot sauce

Steps:

Over medium high heat bring the vegetables to a boil for approxiamtely 20 minutes. Using a blender, pulverize vegetable and strain liquid from pulp and discard pulp. Add seasonings and bring to a boil if canning or simply chill.

Nutrition Facts : Calories 210.2, Fat 1.8, SaturatedFat 0.4, Sodium 70.7, Carbohydrate 47.6, Fiber 11.6, Sugar 31.9, Protein 8.3

VEGETABLE JUICE

Vegetable Juice image

Veggie juice is rich in vitamins, with less salt than store-bought. You will need an electric juicer for this recipe.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

3 medium (about 1 1/2 pounds) tomatoes, cut into large chunks
7 celery stalks, each cut into 3-inch pieces
1/2 pound carrots, each cut into 3-inch pieces (do not peel)
1 piece fresh horseradish, (2 1/2 by 1/4 inches), peeled (or 2 1/2 teaspoons prepared horseradish)
1/4 teaspoon coarse salt
2 1/2 teaspoons freshly squeezed lemon juice, plus lemon wedges, for serving

Steps:

Working in batches, press the tomatoes, celery, carrots, and horseradish through an electric juicer into a large bowl. Stir in salt and lemon juice. Pour vegetable mixture through a fine sieve into another large bowl or a pitcher. Divide vegetable juice evenly between 2 glasses. Serve each with a lemon wedge.

Nutrition Facts : Calories 140 g, Fat 1 g, Protein 5 g, Sodium 401 g

VEGETABLE JUICE COCKTAIL

Vegetable Juice Cocktail image

Make and share this Vegetable Juice Cocktail recipe from Food.com.

Provided by Dancer

Categories Beverages

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 carrots, peeled & chopped
3 radishes
3 scallions
1/4 cup celery leaves
1/4 cup watercress
1 canned beet, diced,reserving 1/2 cup beet liquid
1 1/2 cups ice water
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Puree all ingredients in a blender.
Cover and refrigerate for one hour, strain, mix in salt& pepper and serve.

Nutrition Facts : Calories 29.7, Fat 0.2, Sodium 633.4, Carbohydrate 6.8, Fiber 2, Sugar 3.5, Protein 1

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