green juice recipe
Powerful and cancer-fighting, this juice is made up of mostly green veggies along with red cabbage and chard, giving it a unique color.
Yields one 8 oz juice
INGREDIENTS:
Romaine: 1/4 to 1/2 of a head, depending on the size
2 or 3 leaves escarole
Beet tops (young inner leaves): 2 to 3 leaves
Red cabbage: 2 or 3 leaves
Green bell pepper: 1/4 of a small to medium pepper
Swiss chard: 1 leaf
Green apple: 1 whole apple with skin, cored
Watercress: 5 or 6 leaves
NOTE: Iceberg is useless as a dark leafy green; do not use it; you can also substitute red and green leaf lettuces and endives.
DIRECTIONS:
Greens should be washed, taking care to rinse off sand or soil that is often present at the base of the leaves.
Shake off the water or put it in a salad spinner to remove excess moisture.
Cut off the bottom portion of the stems of chard or any other fibrous leaves; this avoids raising the temperature of the pulp and killing enzymes.
Juice all the ingredients together.
NOTE: The green juice should be consumed immediately. It is not recommended to store the green juice for any length of time before consumption, as it deteriorates rapidly.