Ingredients
Scale
- 1 medium cucumber
- 2 stalks of celery
- 1 small fennel bulb
- 2 kale leaves, stems removed
- 1 lemon, peel removed
- 1-inch piece of fresh ginger root, peeled
- 1 green apple
- 3–5 fresh mint leaves
Instructions
- Wash and cut the cucumber, celery, fennel, lemon, and apple, so that they are small enough to fit through the feeding tube of your juicer.
- Feed the slices into a juicer, alternating the hard and soft pieces to help the juicer extract the most juice. See below for blender instructions.
- Continue juicing until you have used up all the fruit and veggie pieces.
- Pour the juice from the juice collector into a glass and serve immediately.
Notes
- Blender instructions: If you don’t have a juicer, you can use a blender to make the juice. Combine the ingredients with about ¼ cup of filtered water in the base of a blender. Blend on high and then strain the juicer through a nut milk bag.
- This recipe can easily be doubled or tripled.
- Store any leftover juice in a covered jar in the refrigerator for up to 3-4 days. Shake the jar before serving.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Juice
- Method: Juicer or blender
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 47
- Sugar: 8.1 g
- Sodium: 22.5 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 12.2 g
- Fiber: 1.8 g
- Protein: 0.7 g
- Cholesterol: 0 mg