Low-Sodium v7 juice

A well-known vegetable juice blend has 480 mg of sodium in its "classic" version. In response to new 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)

  • Serving size = 1 cup
  •  
  • Calories: 56
  • Fat: 0 gm
  • Saturated Fat: 0 gm
  • Trans Fat: 0 gm
  • Cholesterol: 0 mg
  • Carbohydrate: 12 gm
  • Fiber: 4 gm
  • Sugars: 6 gm
  • Sodium:  147  mg
  • Protein: 3 gm

Contributor

Preston Maring, MD