Yields 6 Cups, 1 full day's supply
Ingredients:
2 Cups chopped green or red cabbage (about ½ head)
1 Bunch kale or collard greens (about 16 leaves)
8 Celery stocks
4 Carrots
1 Cucumber
1 Bunch parsley (about 2 ounces)
1 Cup coarsely chopped broccoil stalks
1 Beet (plus the beet greens, if avialable), or 1 Granny Smith apple (optional)
4 Small red radishes, or 1 (4-inch) piece daikon radish (optional)
1 (1-inch) piece fresh ginger (optional)
2 Tablespoons fresh lemon juice (1 lemon; optional)
6 Cups spring or distrilled water
Instructions:
- Juice the cabbage, kale, celery, carrots, cucumber, parsley, broccoli stalks, and the optional beet, radishes, and ginger. Stir in the lemon juice, if desired. Alternatively, peel the lemon and put it through the juicer with the vegetables.
- Starin the juice through a fine-mesh strainer. Dilute the juice with an equal quantity of spring or distilled water, and store it in the refridgerator to drink throughout the day.
Author: Raw Food Made Easy
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