Best 8 Garden Vegetable Juice Recipes
Are you looking for a way to get your daily dose of vegetables in a delicious and refreshing way? Garden vegetable juice is a great option! It's packed with nutrients, vitamins, and minerals, and it can help you stay hydrated and energized throughout the day. In this article, we'll share some of the best recipes for garden vegetable juice, so you can find the one that's perfect for your taste buds. Whether you prefer a sweet and tangy juice, or a more savory and earthy blend, we've got you covered. So gather your fresh vegetables, fire up your juicer, and let's get started on creating the perfect garden vegetable juice!
Let's cook with our recipes!
GARDEN VARIETY JUICE
Squeeze vegetables into your day with a veggie-packed juice made with tomatoes, broccoli, celery, and parsley!
Yield 1 servings
Number Of Ingredients 4
Steps:
- Start on LOW speed to juice parsley.
- Toggle to HIGH speed and juice the tomatoes, broccoli, and celery.
Nutrition Facts : Calories 163 calories
SIX-VEGETABLE JUICE
Our family and friends enjoy my vegetable garden by the glassfuls. My husband likes spicy foods, and after one sip, he proclaimed this juice perfect. For more delicate palates, you can leave out the hot peppers. -Deborah Moyer, Liberty, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine the first eight ingredients. Remove stems and seeds if desired from the serrano peppers; add to tomato mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Cool., Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.
Nutrition Facts : Calories 66 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 915mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein.
GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
JUICED GARDEN GREENS
Green-vegetable juice is sweetened with fruit juices to make a wonderful, energizing morning beverage. A piece of ginger root adds a healthy kick and a bit of bite.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 2 glasses
Number Of Ingredients 8
Steps:
- Place all ingredients in an electric juicer and juice. Divide between two glasses and serve.
HOMEMADE VEGETABLE JUICE COCKTAIL
This is a recipe for homemade vegetable juice cocktail. You will need a pressure canner to do the whole batch, or scale it down to fewer servings, and drink within a couple of days. A great way to keep the taste of summer all year!
Provided by Stacy
Categories Drinks Recipes
Time 1h40m
Yield 40
Number Of Ingredients 15
Steps:
- Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes.
- Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.
Nutrition Facts : Calories 66.6 calories, Carbohydrate 15.7 g, Fat 0.4 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 30.7 mg, Sugar 12 g
HOMEMADE VEGETABLE JUICE (V8 STYLE)
FOund this recipe as my hubbs and I were trying to come up with somehting to use up the rest of our garden tomatoes! So Good! With a little tweeking from the original recipe I found this is what we came up with! Great for canning!
Provided by Marly Deschauer
Categories Beverages
Time 45m
Yield 6 quarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Over medium high heat bring the vegetables to a boil for approxiamtely 20 minutes. Using a blender, pulverize vegetable and strain liquid from pulp and discard pulp. Add seasonings and bring to a boil if canning or simply chill.
Nutrition Facts : Calories 210.2, Fat 1.8, SaturatedFat 0.4, Sodium 70.7, Carbohydrate 47.6, Fiber 11.6, Sugar 31.9, Protein 8.3
VEGETABLE AND FRUIT JUICE
This is so delicious and addictive! It is also very healthy. It tastes very fresh with the lime and ginger kick at the end of the drink. If you want to save the pulp, juice the carrots and tomatoes in the beginning and then remove the pulp to save for soup. You can add broth and onions and garlic to the pulp and it makes a very tasty soup in minutes!
Provided by Alice Yuko Shikina
Categories Drinks Recipes Juice Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Juice carrots, tomato, strawberries, lime slices, ginger, apple, and red bell pepper using a juicer following manufacturer's instructions.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 37.9 g, Fat 1.1 g, Fiber 9.9 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 84.8 mg, Sugar 22.1 g
VEGETABLE JUICE
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
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
Tips:
- Choose fresh, ripe vegetables: The quality of your juice will depend on the quality of your vegetables. Choose vegetables that are in season and at their peak of ripeness.
- Wash your vegetables thoroughly: This will remove any dirt, pesticides, or bacteria that may be present on the vegetables.
- Peel your vegetables if necessary: Some vegetables, such as carrots and beets, need to be peeled before juicing. Other vegetables, such as cucumbers and tomatoes, can be juiced with the skin on.
- Cut your vegetables into small pieces: This will help the juicer extract the juice more easily.
- Add a little water to the juicer: This will help to prevent the juice from becoming too thick.
- Drink your juice fresh: Freshly squeezed juice is the most nutritious and flavorful. If you need to store your juice, do so in a covered container in the refrigerator for up to 24 hours.
Conclusion:
Garden vegetable juice is a delicious and nutritious way to get your daily dose of fruits and vegetables. It is a great way to boost your immune system, improve your digestion, and reduce your risk of chronic diseases. With so many different recipes to choose from, there is sure to be a garden vegetable juice recipe that you will love. So start juicing today and enjoy the many benefits that garden vegetable juice has to offer!
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