SERVES 10
The benefits of making your own vegetable juice are many—you can customize the ingredients, select only the freshest vegetables, and avoid the sodium found in canned juices.
6 carrots, chopped
3 celery stalks, chopped
6 large tomatoes, cored and quartered
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
1 small white onion, halved
1 fresh beet, peeled and cut into eighths
2 cups fresh spinach
Small handful fresh parsley
2 garlic cloves, chopped
Freshly ground black pepper, to taste
Juice of 2 lemons
2 teaspoons prepared horseradish
In a large soup pot, bring the carrots, celery, tomatoes, red and green bell peppers, onion, beet, and 1 cup of water to a boil, then simmer until the vegetables are soft, about 30 minutes. Combine all the ingredients in a blender or food processor and blend for 1½ minutes. If the juice is too thick, add a little more water. Chill before serving.
| Nutritional Profile | |
| Serving Size: 1 cup | |
|---|---|
| Calories: | 57 |
| Protein: | 2 g |
| Fiber: | 4 g |
| Fat: | 1 g |
| Sodium: | 69 mg |
| Vitamin A: | 9,169 IU |
| Vitamin C: | 48 mg |
| Vitamin E: | 2 IU |
| Beta-carotene: | 4,663 µg |
| Lutein and zeaxanthin: | 1,062 µg |
| Lycopene: | 2,810 µg |