Make Your Own V8 Juice
Let's start with my favorite V8 recipe, a raw concoction that's healthy and tasty...
Raw V8 Juice
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
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.
For a second recipe, this one cooked, let's turn to...
Tom Solomon's Spicy Hot V8
8 quarts water
4 pounds homegrown tomatoes, chopped
1 bunch celery, chopped
8 green jalapeno peppers, chopped
1 cup vinegar
3 bay leaves
2 Tbs oregano
1 large onion, chopped
1 head garlic, pressed
4 Tbs salt
4 Tbs sugar
In a large pot, combine all ingredients except the sugar, bring to a boil, and cook at a steady boil for 2 hours.
Remove from heat and strain through a relatively fine mesh, making sure to express all the liquid you can.
Discard the pulp, return the liquid to the pot, and boil for another couple of hours, or until the liquid is reduced to roughly three quarts. Add four tablespoons of sugar, remove from heat, stir, and let cool.
Let's start with my favorite V8 recipe, a raw concoction that's healthy and tasty...
Raw V8 Juice
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
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.
For a second recipe, this one cooked, let's turn to...
Tom Solomon's Spicy Hot V8
8 quarts water
4 pounds homegrown tomatoes, chopped
1 bunch celery, chopped
8 green jalapeno peppers, chopped
1 cup vinegar
3 bay leaves
2 Tbs oregano
1 large onion, chopped
1 head garlic, pressed
4 Tbs salt
4 Tbs sugar
In a large pot, combine all ingredients except the sugar, bring to a boil, and cook at a steady boil for 2 hours.
Remove from heat and strain through a relatively fine mesh, making sure to express all the liquid you can.
Discard the pulp, return the liquid to the pot, and boil for another couple of hours, or until the liquid is reduced to roughly three quarts. Add four tablespoons of sugar, remove from heat, stir, and let cool.
