This juice will give you a morning kick better than the one you get
from a cappuccino.
The enzymes in juiced vegetables break down over time, so drink your tonic the same day you make it to ensure that every drop is still chock-full of nutrients by the time you enjoy it.
- 1 large cucumber, peeled
- 5 stalks celery
- 1 apple, cored
- 3 kale leaves
- 4 dandelion green leaves
- 4 sprigs parsley
- Optional garnish: a slice of fresh lemon or a squeeze of fresh lemon
Directions: Chop the first 6 ingredients into pieces small enough
to fit through the feed tube of your juicer. Put the cucumber, celery
and apple pieces into a small bowl and the kale, dandelion
green leaves and parsley into another bowl. Run all of the ingredients
through the feed tube of the juicer, alternating back and forth
between the greens and the chopped vegetables and apple. If you
start and end with the apple–vegetable mixture, you’ll be sure to
suck every juicy drop out of the greens. Serve in a large glass with
a slice of lemon.
If you’re new to green juices, the flavor may take some time to
grow on you. If that’s the case, dilute the juice with some water and
squeeze in a bit more lemon juice, to taste.