Green Juice – My daily ritual

The thing that started this emphasis on raw / live foods was a three day cleanse we did in 2010 that had us eating 6 cups of vegetables each night… took 30 min to prep and 30 min to eat… a friend said, “Why not just juice the vegetables and drink them?” After learning a lot more about this simple statement we ended up learning that not all juicers are created equal and that to get the most out of the effort (both of the farmers growing the vegetables and us preparing them) is to use a cold-press method, which preserves the enzymes while extracted 99% of the liquid. Here’s the recipe for our daily Green Juice. All produce is organic and typically from near our area as well. We are fortunate to live in an area of abundance when it comes to produce. Wash everything really well – though one friend insists on not washing…

• 3 Heads Kale – I like Curly, some swear by Black – use the whole thing
• 2 bunch Celery
• 1 bunch Parsley
• 1 bunch Cilantro
• 4 cucumbers
• 3 lemons – quartered – we juice peel and all
• 2 inch of fresh, unpeeled Ginger – we experimented to get the right amount here as this can be too much for a many people, but it is so good for you.

I have this interesting technique that I have been using for the past month or so where I take the juice, which has pulp in it and put it through another strainer before it goes into the container. By pressing the pulp through the fine mesh, it has the effect of turning it into a very smooth paste which adds an incredibly interesting thickness to the texture of the juice. While this is messy and time consuming, I can’t go back to the old way. ps. Here’s a shot of my setup with my two ‘helpers’