V8 Juice is a trademarked concoction of 8 different vegetables: tomatoes, beets, celery, lettuce, parsley, watercress, carrots and spinach. The bulk of its contents and taste comes from tomatoes (from concentrate), which comprise 87 percent of the total drink. Owned by the Campbell Group, a commercial declares proudly, “Drink V8, keep your diet straight!”
I have never had a sip of V8 juice. Coming from a can, pastureized Vege-min 8 comes across rather dubious, like deep-fried fries gleaming in oil claiming themselves fat-free. Pasteuraizaion kills the live enzymes and heat-sensitive vitamins in the drink, which is then enriched again with synthetic vitamin C so that it matches up to the product claims. Does all these processing and unnaturalness makes your head spin? Mine is definitely topsy turvy.
To add insult to the injury, this ruby mixture is considerably high in sodium, 480mg per cup serving to be exact, which comprises a fifth of the daily recommended allowance of sodium for an average sized body. Aside from this, V8 juice also contains natural flavors, a deceptive term for which some experts claim includes the addition of MSG.
Fortunately, we do not have to purchase this so-called healthy beverage from the grocery stores since it is possible for us to make our very own V8 juice right at home, although it does take a bit more effort than regular juices because of the number of ingredients. What is great about homemade V8 juice and any recipe in general, is that we become fully aware of the ingredients are used in making the concoction. Below is my version of V7, reducing the tomato juice percentage to only 70 percent and increasing the proportions of other vegetables. I doubled up on the watercress, which imparted a highly pungent flavor not everyone may like. Feel free to tweak!
New to juicing? Head over to the juicing techniques page for more tips!.
- 1 tablespoon basil juice (3%)
- 2 tablespoons watercress juice (6%)
- 2 tablespoons grapefruit juice (6%)
- 1½ cups tomato juice (from 3 extra large tomatoes) (67%)
- 2 tablespoons beet juice (from a thick wedge of beet) (6%)
- 2 tablespoons carrot juice (from ½ carrot) (6%)
- 2 tablespoons celery juice (from 2 stalks celery) (6%)
- Wash ingredients thoroughly and chop to a size appropriate for your juicer.
- Place ingredients through a juicer. Enjoy immediately. Store any leftover juice in an air-tight glass container, preferably filled to the brim to reduce oxidation.