1 medium bunch of dark green vegetables – Kale, Chard, Collards, Leaf Lettuce or combination
6-8 ribs of Celery
2 large Cucumbers
½ bulb of Fennel
1-2 Green Apples, depending on preference of sweetness
½ bunch Italian Parsley
1 inch piece of Ginger, skin on scrubbed
1 small lemon, skin peeled with as much pith left on as possible
1 lime, skin peeled with as much pith left on as possible
1. Fill sink, rinse vegetables thoroughly and soak until ready to juice.
2. Roll parsley into dark green vegetables and juice first, followed by celery and fennel. If you do not have any more room in juicer at this point, pour into container and remove pulp from juicer. Set pulp aside.
3. Juice cucumbers, apples, lemon, lime and ginger. Pour into container to combine.
Use tops of vegetables such as carrots, beats, and radishes. Note that these greens may make the juice very bitter, however, this can often be balanced out with more apple or lemon juice.
Add ½ bunch of mint when juicing the parsley. Remove tough stems.
Substitute or combine apples with pineapple or peeled kiwis for a tangier version.
Makes approximately 6-8 cups of green juice. The vitamins and chlorophyll in green juice begins to degrade only 15 minutes after it is juiced, unless you have a cold-press juicer. I find it hard to juice every day, however, so I have found that freezing it in mason jars immediately is a good way to store green juice for a few days. However, even in the freezer, green juice will not last for more than about a week before degrading in quality.