The inspiration behind our blog, this recipe is a variation of a recipe by the same name in The Raw Food Detox Diet by Natalia Rose. While the recipe is listed below, there are countless ways to add a little of this, subtract a little of that, and adjust it to your liking. The end result is an enzyme-rich, lemony green juice that serves up more fresh veggies in one glass than most Americans eat in an entire day!
Process the following through a juicer: 7-8 stalks of celery or 1/2 a cucumber, 5 to 6 stalks of Kale, a handful of flat-leaf parsley, 1 to 2 apples for sweetness, 1 whole organic lemon, and 1 inch of ginger (optional). Pour into a large glass and enjoy!
I suggest using organic, local produce when possible. Also, make substitutions if necessary, like collard greens for the kale, or cucumber for the celery. I have also been known to throw in a little red cabbage or 1/2 a beet, however the juice turns into more of a purple lemonade and takes a bit more getting used to. Lastly, be flexible with your juice, sometimes I literally use whatever greens are in my fridge, with an apple and a lemon. And my husband and my mom turn their noses up unless I add an additional sweetener such as a packet of Stevia.