Broccoli Carrot Veggie Juice Recipe
A savory blend of broccoli juice, carrot juice and more that is ultra-delicious and outrageously nutritious.
|broccoli||7.63 oz||216 g||1 1/2 broccoli stalks|
|carrot||6.3 oz||179 g||3 medium carrots|
|lemon||1.5 oz||43 g||1/2 medium lemon|
|red beet||3.8 oz||108 g||1 beet|
|radish||1.5 oz||43 g||5 medium radishes|
|romaine||4.4 oz||125 g||1 cup chopped (about 4 outer leaves)|
|cucumber||4.6 oz||130 g||1/2 cucumber|
|salt||0.01 oz||0.3 g||a small pinch|
|pepper||0.01 oz||0.3 g||a small pinch|
Wash produce thoroughly, scrubbing the beets to remove the dirt. Remove the top ends of the beets.
Weigh out the ingredients.
Quarter the lemon (leaving skin on) and place directly into the press. If you don’t have a juice press, peel the lemon and juice with the rest of the ingredients.
Grind the remaining ingredients together and press.
Mix in the salt and pepper.
Juice the cucumber with the peel on (remove if not organic), the peel contains beta-carotene, an important antioxidant that the body converts to Vitamin A.
Remove the beet top ends and clean the bottoms thoroughly. If they are small in size, we remove the bottom skinny part as well.
We like to remove the top ends of the carrots because it’s tough to remove all the dirt.