Low-sodium 'V7' juice
A well-known vegetable juice blend has 480 mg of sodium in its "classic" version. In response to national guidelines about sodium intake — 2300 mg per day for many but 1500 mg per day for all people 51 years of age and older, African-Americans of all ages, or anyone with heart disease, kidney disease, or hypertension — they offer a lower sodium version that has 140 mg per cup.
Here's a homemade farmers market knockoff I call “V7” for obvious reasons. As a teaspoon of salt has about 2300 mg of sodium, you can make your own low-sodium version with a half teaspoon of salt for 8 cups.
The heavy dose of Tabasco doesn't add that much sodium as it only has about 30 mg per teaspoon and no one uses a teaspoon of Tabasco.
Servings: 8 cups — about 2 servings of vegetables per cup
Ingredients
- 8 heirloom tomatoes, cored and chunked
- 6 medium carrots, chunked
- 4 celery stalks, chunked
- 1 medium yellow onion, chunked
- About 1/4 cup fresh parsley, loosely packed
- 1/2 bunch spinach
- 2 cloves garlic
- Water
- 1/4 teaspoon salt
- 1/2 teaspoon Tabasco sauce
Directions
- I suggest doing this about 4 cups at a time in your blender or food processor.
- Divide the veggies — 1/2 the tomatoes, carrots, etc. Put the squishier vegetables in first, such as tomatoes and onions.
- Add the rest of the vegetables, then water to make four cups.
- Blenderize.
- Transfer to whatever storage container you are going to use in the refrigerator.
- Process the remaining vegetables with water.
- Mix all together and stir in salt and Tabasco.
- Chill.
Mine turned out sort of a weird green color but it sure tasted good.
Nutrition information (per serving)
- Calories: 56
- Total fat: 0 g
- Saturated fat: 0 g
- Cholesterol: 0 mg
- Sodium: 147 mg
- Total carbohydrate: 12 g
- Dietary fiber: 4 g
- Total sugars: 6 g
- Protein: 3 g