|
|
It's taken some time to tune this recipe in to the point where it's yummy enough for us. This makes us about a gallon and yields about five to six 18 ounce glasses. It takes me about an hour to wash everything, prepare, juice and clean up. The best way is to prepare and drink right after you make it . This keeps the juice the freshest. It really depends on your schedule. We just prepare it in the morning and enjoy it all day. I've been experimenting with this recipe and added a peach or two. Plums are good. You can use a small beet or not even use one. Just increase the ones you like the most. When we have touble finding greens we just buy more of one of the others and use it. Also, add a small handfull of parsely.
6 to 8 carrots. I just scrub them.
Costco sells an organic 10lb bag for about $5 2 large, peeled cucumbers. The skin creates a bitter taste 1 or 2 medium beets and attached greens. I just scrub them well and no need to peel them 6 - 8 leaves kale 6 - 8 leaves red chard 6 -8 collard greens leaves 1/2 or 1 whole cantaloupe - remove the skin 1 skinned lemon. Fresh ones improve the taste 1 lime including skin or no lime is okay 6 - 8 stalks of celery 4 small apples 1 thumb sized piece of fresh ginger, skin on
We only buy organic but sometimes we can't get
everthing organic. Our best store here in Southern California is Sprouts. Click the link for locations. We find they have the best prices and have what we need. Be sure to ask
if it's not out. They often run out but have more in the back. |
||||||||||||
