Prep 5 mins
Cook 0 mins
Recipe adapted from Raw Sacramento found online. Healthy, healthy, healthy!
- 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
- Juice all veggies, add chili pepper and salt to taste.
Good recipe. I was lite on the spinach and kale as they can be overpowering if too much is added. Not exactly like the canned tomato paste flavor of V8. This was better because you know it is fresh and not from concentrate. I definitely suggest having a good quality juicer. I use the Brevil Juice Fountain. It was around $300. Worth every penny if you are serious about juicing daily and want good quality. BTW, do not understand people that do not follow the recipe and then say they did not like it. There is a reason it is called a recipe, have the proper ingredients people! Thanks again!!
I'm going to give this 5 stars because it was pretty close to V8, even though I didn't have many of the ingredients. I also made much less juice (one glass), as this would make a lot of juice. I used 2 smaller carrots, 1 medium and 4 cherry tomatoes, 1 medium stalk of celery, 1/4 of a small orange pepper, and a small handful of fresh parsley and cilantro. That alone didn't taste too badly, but I decided to add a small scoop (maybe 1/2 tsp) of Judi's Seasoning Salt, which I have been using for years and have found that it makes many things taste like V8. The recipe is available on food.com. Thanks for this recipe!
I haven't yet made it, but am giving it a five as it contains both vegetables that I like, and I like the spicy version of V8. I noticed that a lot of people really liked the juice, but said it fell short of the V8 flavor. In the case of something like this, I would follow the base recipe, but before you juice them, to write down the weight of the vegetables. 1) This is how a lot of baking and sausage/curing are done. And it allows you to keep track of how you adjust the taste for yourself or others.