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Vegetable Juice

Veggie juice is rich in vitamins, with less salt than store-bought. You will need an electric juicer for this recipe.

  • Servings: 2
Vegetable Juice

Source: Martha Stewart Living, September 2005


  • 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


  1. 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.

Reviews (1)

  • JBartistic 13 Mar, 2013

    This was better when I skipped the horse radish and cut down on the celery, instead added cucumber and some kale. It's a lot like v8, only fresher and not thick

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