VEGETABLE JUICE

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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

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

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