Recipe: A better-for-you V8 by Pressed Juicery

The founders of the popular California brand share a recipe (and juicy wisdom) from their new book, aptly called Juice.

Pressed Juicery—spicy tomato, greens, fennel image p 97 When the Pressed Juicery founders—Carly de Castro, Hedi Gores, and Hayden Slater—first started out, they were squeezing juices in a broom closet next door to the Brentwood Country Mart.

Now, they have nearly 20 locations across California and the three founder friends are imparting their juicy wisdom to the rest of us—with a new book, very simply titled, Juice.

Juice has some gorgeous, healthy recipes like a pineapple, beet, pear, and ginger blend and a coconut mint chip smoothie we fell hard for. But the one we’re sharing with you is like a way better V8. (That is, no junk or a day’s worth of sodium.) It also makes a culinary and delicious Bloody Mary base. (Wait, did we just say that?)

Deca_Juice And we learned an interesting fact from de Castro about tomatoes, which our CSA is about to be filled with for a month solid: “Tomatoes are to be avoided when cleansing because they are a night shade vegetable and are thought to potentially increase inflammation in the body. They can cause sensitivity in certain individuals,” she says.

But that doesn’t mean the rest of the time you can’t enjoy this blend when you’re, oh, making brunch. —Molly Gallagher

Spicy Tomato, Greens, and Fennel Juice
Makes 1 to 2 (16 ounce) servings

2 large tomatoes
Handful of spinach
2 or 3 celery stalks, to taste
1⁄2 small fennel bulb, plus a few of the fronds
2 cloves garlic
1⁄2 tsp cayenne pepper

For more information, visit or check out Juice: Recipes for Juicing, Cleansing & Living Well


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