Leave it to the editors of America’s Test Kitchen to come up with a fresh, clean, low-sodium homemade version of v8. They eschewed rich tomato puree-like textures for tangy raw whole tomatoes blended with spinach, watercress, carrots and celery. and red juice is ready. Optional Worcestershire sauce adds umami. This recipe is one of his 160 juices, flavored waters, soups, and fermented drinks featured in his new cookbook, The Complete Guide to Healthy Drinks (America’s Test Kitchen, $28).
america’s test kitchen v5 juice
1-2 servings
material
1 medium tomato (6 ounces)
2 cups chikuwa spinach
1/2 cup watercress
1 carrot (unpeeled)
1 celery rib
1/8 to 1/4 teaspoon Worcestershire sauce (optional)
coarse salt (optional)
direction
On low speed, juice the tomatoes into storage containers or serving glasses. At high speed, process spinach, watercress, carrots, celery in that order. Add Worcestershire sauce, mix and sprinkle with salt. Mix before serving.
— From America’s Test Kitchen Complete Guide to Healthy Drinks (America’s Test Kitchen, $28)
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