Very Veggie Green Juice Recipe
This delicious green juice recipe is made of all vegetables and a little lemon for a low-calorie, nutritious juice!
|cucumber||5.11 oz||145 g||2/3 medium cucumber|
|romaine||4.05 oz||115 g||2 1/2 cups chopped romaine|
|spinach||4.05 oz||115 g||4 cups spinach|
|zucchini||3.2 oz||91 g||1/2 medium zucchini|
|celery||2.83 oz||80 g||2 medium stalks|
|lemon||1.41 oz||40 g||1/2 medium lemon|
|watercress||0.3 oz||9 g||1/4 cups chopped watercress|
|salt (optional)||0.03 oz||0.9 g||a pinch of salt|
Wash and weigh the produce.
Juice all of the ingredients together.
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. Clean with antimicrobial wash to remove any wax.
Peel the lemon if you prefer a lighter flavor. For stronger flavored or full bodied juices, grind these with the peel on. Experiment with using peeled lemons and with leaving the peels on, notice the difference in flavor.
Leave the stems on the leafy greens – they typically contain a lot of flavor and juice. Coming from the farm, leafy greens usually have the most dirt on the leaves and need to be thoroughly washed.