stalks of Celery
to 2 Cucumbers (peeled if waxed)
bunches Dandelion Greens
Granny Smith Apple (Optional)
Lemon (peel the yellow rind, being careful
to leave as much white pith on the lemon
Ring of fresh Ginger Root, peeled
to 10 stalks of Parsley (Add last, after all the other ingredients have been juiced,
it tends to bind in the juicer)
makes approximately 2 quarts of
juice depending on the freshness, ripeness and water content of the vegetables.
Cut recipe in half to yield 1 quart.
Taste and adjust ingredients to your
Tips for success:
Strain fresh prepared juice to
increase absorption and benefit to the body.
Store juice in glass jars with
Fill jar as full as
possible, as extra air trapped in the bottle destroys nutrients.
The highest nutritional value is
within the first 45 minutes after making the juice.
This is not always feasible; however,
do not make your juice the night before.
At a minimum, make your juice each morning and evening
Buy enough vegetables for a week's
worth of juices:
When you bring the vegetables
home, wash immediately and dry thoroughly. Cut off root end of spinach
and celery to separate, rinse thoroughly with water to remove all
Use salad spinner to dry
spinach, dandelion, and kale.
Place all other vegetables on towels to air dry thoroughly.
Buy green stay fresh bags for
Portion the vegetables
out according to the number of juices you will make.
(i.e. Enough veggies. for 1 qt of juice
per day for a week, then portion & pack veggies in 7 bags)
Pack green veggies only NOT including
apples, and ginger are prepared at time of juicing.
If using paper towel to dry and store
veggies use chlorine free variety.