Vegetable Juice

With their high water content, any of the delicate greens can be added to a homemade “V8 juice” (which is also a good opportunity to use up a variety of other veggies).

This recipe for a vegetable juice can be modified by substituting spinach for any suitable greens (lettuce, Swiss chard, beet/turnip tops, kale, mustard greens, arugula, or mizuna). Other optional additions include sweet peppers, cabbage, bok choy, and even zucchini or summer squash.

A Real V8 Juice Recipe


  • 5 tomatoes
  • 1 beet greens optional; cut in wedges
  • 4 long carrots
  • 1 bunch of spinach equal to 2 cups
  • 5 celery stalks
  • 1 small bunch of parsley about ¼ cup


  1. Prepare the tomatoes and beet by cutting them in wedges. Cut the carrots and celery into 3-inch pieces. Juice the tomatoes, beet, spinach, celery, carrots and parsley, alternating. Mix to combine. Serve immediately.

Recipe Notes

This makes enough for 2 glasses of juice or one large glass (16 ounces).


  • Like it saltier? Add more celery.
  • Like it mostly tomato based? Add more tomatoes.
  • Want more greens? A handful of lettuce or watercress won’t change the taste too much.
  • Add black pepper for a kick.
  • Add a lime wedge to the recipe or to the glass.
  • Add a dash of cayenne pepper or hot sauce for heat and health benefits.