4.44 from 32 votes
Print Recipe

V-12 Vegetable Blast

This is a great way to drink your vegetables!

Course Drinks
Difficulty Easy
Daily Dozen Foods Beverages, Greens, Other Vegetables, Spices
Prep Time 10 minutes
Servings 1 serving
Calories 210 kcal

Ingredients

  • 2 cups spinach, kale, or other dark greens
  • 1-2 plum tomatoes
  • 1 rib celery coarsely chopped
  • 1/2 red bell pepper quartered
  • 1 tablespoon red onion chopped
  • 1 garlic clove (optional)
  • 1/2 jalapeño pepper seeded (optional)
  • 2 teaspoons blended peeled lemon
  • 1 apple cored and quartered
  • 2 teaspoons chlorella (optional)
  • 1 1/4 inch fresh turmeric (or 1/4 tsp ground)
  • 1/2 cup ice cubes

Instructions

  1. Combine all the ingredients with 2 cups of water in a high-speed blender and blend until smooth. Transfer to large glasses and serve.

Nutrition Facts
V-12 Vegetable Blast
Amount Per Serving (12 oz)
Calories 210 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 92mg 4%
Potassium 1229mg 35%
Total Carbohydrates 53g 18%
Dietary Fiber 7g 28%
Sugars 30g
Protein 11g 22%
Vitamin A 382.2%
Vitamin C 328.6%
Calcium 22.8%
Iron 21.6%
* Percent Daily Values are based on a 2000 calorie diet.
Discuss

51 responses to “V-12 Vegetable Blast

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    1. Thank you
      BUT. The printed recipe on your site does NOT MATCH ingredients in video.
      Like there is no mention of BEETS, and suggests using water, video calls for some fruit
      Juice. Also print calls for an apple, not used in video
      So pls advise, which is the preferred ingredient list, video or print?
      Pls advise

      1. I think it was mentioned in the video that this recipe is more for beginners, In my opinion the sweetness of the apple probably makes the vegetables go down easier. It’s a common ingredient in veggie juices/blends for that reason.

            1. Thank you for a rapid response.
              My question is, which provides the most nutritional benefit?
              Unlike perhaps many others, as i am 82 years old, i seek the maximum health benefits and am not concerned as to how the stuff tastes! I treat these concoctions as medicine where taste or flavor is not a factor. Many thanks again for your informative response.

            1. I agree with the person who prefers words to videos. Most videos are either too long or to fast to absorb what is needed. I frankly would prefer a details transcript rather that the abreviated ones that are offered. Also, I think the biggest time waster for recipes and everything else, is Facebook.

            2. E. Oswald, 6rtury Beneath every video are several words which serve as tabs, among which are Transcript (if you want printed words) and Sources (citations of pertinent studies). Just click on the desired ‘tab’ and read. I, too, prefer reading.

              1. Oops, that’s if you’re watching the videos on nutrition facts . org, not on youtube, which I think is where I watched the burpees video. Is that video on nf.org?

      2. Hello Elliot,

        Sorry for the confusion. The print recipe here is the exact recipe from the cookbook, but feel free to make the variation in the video. Either way, you will be getting a very healthy drink! If you want more information on the benefits of beets to help you determine, they are found here: https://nutritionfacts.org/topics/beets.

  1. Best video ever!!! You are not only a genius with a kind and beautiful soul… you are so funny!! And even if I were not a vegan… I would be inspired to do this by your delivery!! So cool Dr. Gregor!! You ROCK!

  2. Loved your video doc. Why are the ingredients in the video different from Drs Notes? Which one would be the most palatable? Trying to get my husband to drink. Thanks so much. Marie

  3. Hello Doc!
    Great Video – I´d like more of it ;)

    Is that second tap on your sink an Osmose filter?
    What do you think about drinking that 99,99% clean water?
    Is it healthy?

    Ciao
    Martin from Germany

  4. My questions are in line with what has already been written but with one addition: do you blend the seeds, too?

    Also, I loved this video and watched it all the way through which is unusual for me–I usually get bored about 1/4 way through. You’re too funny, Dr. Greger!!

  5. Are the ice cubes to counteract heat produced by High Speed blending?
    (I use chilled water kept in the fridge).

    I’m really looking forward to the book.

  6. Dr. Greger, I love this recipe and cant wait to try it! I love the idea of making five baggies full of veggies for the week and then easily accessing them to make your V12 drink each day! I like the idea of using the tomato juice instead of water to make for a better flavor. Thanks so much for all you do and love your recipe ideas!

    1. Hi Barbara, rights for a German cookbook were just recently secured, which we are thrilled about! We aren’t sure when it would be published yet, but it will be soon!

  7. I made this yesterday with the following changes:
    Arugula/rocket instead of beetroot
    Ginger instead of horseradish
    Jalapeno stuffed olives (for a little bit of whole food fat)

    It tasted great and definitely a real kick to it as you would imagine. I’ve had 1000s of vegetable smoothies over the last 9yrs of being WFPB and this is definitely a keeper.

    Thanks for sharing

  8. I’ve been doing something similar for a while now, sans burpies and plastic bags – good ideas though standing up kale and greens in a small container of water in the fridge keeps it fresher longer.

    To change up the flavor a bit a bit of Worcestershire sauce and / or Tabasco sauce works well.
    Thank you

  9. Made the video version earlier today. It was delicious!

    Looking forward to taking one of those baggies out of the fridge and making it again tomorrow! :)

  10. If beets are used, I assume they are scrubbed, but are they peeled? I almost always leave the skins on things that are edible, but not sure here in view of the fact the beet is raw. Anything objectionable in uncooked beet peel, including the taste?

  11. Can you put the other receipe online? I downloaded the list and went shopping. I wanted to follow the video. I will now have to make a list of the video myself, which to me, makes it less easy to do. Sorry for complaining. Love you :)

  12. Here are my notes of the ingredients:
    1 carrot
    1 stalk celery
    1/2 red, yellow or orange bell pepper
    1 scallion
    1/5 small beet
    1/5 raw jalapeño pepper (optional)
    1/4 inch fresh turmeric root
    1 cup kale
    1 cup curly parsley
    (Can substitute other greens if they’re fresh)
    1 cup no salt vegetable blend or tomato juice
    1 cup ice cubes
    1/8 tsp ground black pepper
    1/2 tsp ground horseradish
    juice of 1/2 lemon with zest

  13. Elliott and others. The whole point of smoothies is you can modify them with any selection and amount of healthy whole foods that taste good to you. I took what I saw on the video, although I had questions about what Dr. Gregor did (I don’t think he’s an experienced cook) and came up with a delicious smoothie that not only tasted great, was nutritious, and froze well. (I made a large amount and since I don’t drink smoothies every day, one requirement was it has to be able to freeze and thaw well.) I am not fond of cold drinks in the winter, so I let my filled glass warm to room temperature before I drank it. Anyway, here is what I had on hand and what I included.

    1. 4 small-medium beets, scrubbed well but unpeeled, cut into small chunks. I even left on the little beet tail.
    2. The beet greens I cut from the beets, cut into about 1/2″ pieces — also washed in running water.
    3. 2 cups fresh spinach leaves, cut into medium pieces. Can use frozen, thawed spinach, drained (uncooked).
    4. 2 cups fresh cut, uncooked greens, stems and all (cut off the thick bitter stems below the leaves). I used kale but collard, mustard, and other greens, whichever you have on hand or prefer.
    5. 1/2 sweet onion, cut into small chunks. Any other onion will do as well, but won’t be as sweet.
    6. 1 tsp. tumeric
    7. 1/2 tsp. cumin
    8. 10 cups liquid. I used homemade vegetable broth, but you could use water, salt-free tomato juice etc. I originally used 8 cups but the smoothie was too thick, and since I knew it would thicken in the refrigerator, I upped the amount until it was the consistency I wanted.
    9. Puree until all solids are well incorporated. I used my tall Vitamix, (high speed, 3-min) and added only 1/2 at a time, waiting until it pureed down before adding the rest of the mix. Didn’t want to overwhelm the blender.
    10. After tasting, decided it needed a tad of sweetening. I had a very ripe banana on hand and popped that into the blender. Just perfect for my taste. Had I no banana handy, I was going to use 2 dried dates, soaked in water for 15-min to soften. (Dried dates are my preferred method for sweetening, and general sugar substitute.)

    Make note of the proportions that got you to where you want to be, and you have a recipe that can be reproduced. Again, the whole point is that any smoothie recipe is a starting point.
    9. Additional sweetening if wanted. Afte

  14. Addendum:
    Just pulled out my notes. Forgot to mention that I also added a handful each of parsley and cilantro, cut into small pieces, stems and all. Since this was a last minute addition, I didn’t bother measuring. The added greens is probably why I had to up the amount of liquid. Start with any amount of liquid you think is adequate, and add additional to get desired consistency. I ended with up with 4 quarts of smoothie. I froze half, and drank the first half within 10 days. It keeps well in the refrigerator, and doesn’t separate if well blended.
    6rtury

    1. ValleyRay,

      I personally use Campbell’s lo-salt tomato juice, which works well with all the vegetables. I do know that V-8 does make a lo-salt version but only one store in this area carries it. I live in mid-Delaware and have seen both at local chains and at the Walmart super-store.

  15. I’ve always loved V8, and I love that I now have a way to make it so much healthier myself. I’ve been making this recipe at least a few times a week for awhile now, playing around with ingredient combinations, and I like it best this way: no ice added, I replace the fresh tomatoes with about a tablespoon of no-salt-added tomato paste for that ultra-tomatoey flavor V8 has, and I use beets and carrots for the sweetness instead of the apple, like Dr. Greger does in the video. I like arugula, spinach, and/or green or red kale for the greens. My kale is usually frozen because I prep it ahead of time and store it in the freezer for smoothies, which I do think affects the flavor in a positive way. I look forward to trying some fresh cilantro or parsley in this drink too. The lemon is of key importance, for anyone who doesn’t have any and thinks it won’t matter — it matters. The lemon brightens the flavor and takes away the bitterness. Keeping blended lemon in an ice cube tray in my freezer has changed my life.

    1. I use closer to 1 1/4″. I’m not sure what the correct version is, but fresh turmeric doesn’t have that strong a flavor so you can’t really go wrong IMO.

  16. The veggie smoothie looks like an adventurous drink I’m going to try. I have been doing a fruit and green smoothie and it fills me up and gives me so much energy.

    A friend is trying to sell me on Shakeology meal replacement shakes for breakfast. I was explaining that I don’t think fundamentally, they fit into a whole-foods plant-based diet even though they have a vegan shake. I’m sure it’s not chunky as it’s ground into a shelf-stable powder. What are your thoughts? Should I try it or just stick with the fruit and now veggie smoothies and use baggies to make the preparation faster?

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