This juice is so tasty. I serve it with a couple cubes of ice because it’s so rich. Do yourself a favor and make one of these today!

NOTES: I drink vegetable juices as a supplement to my meals, or an afternoon pick me up. For my juices I keep the fruits to a minimum, and only use the least amount possible to add a little bit of sweetness to cut the bitterness of the greens. Sugars spike your blood sugar, and vegetables do not spike your blood sugar which keeps you nice and balanced. An unbalanced body means weird, uncontrollable cravings – and no one wants that! 🙂

As always, I make a ton all at once and save the rest in glass jars for the next couple of days. It’s the best way to save time and energy!

ingredients

Makes 80 oz – I drink 16-20 oz/day

• 1 large bushel of kale
• 2 large bushels of chard – strong source of folate 
• 2 large full stem bushels of celery – good source of potassium
• 3 large beets
• 2 lemons with skin – alkalizing 
• 2 limes with skin –
• 1/2 large ginger, peeled – wonderful for circulation 
  

directions

Wash and dry all the vegetables. Peel the ginger, and juice first. anything that’s left of the ginger will be juiced with the remainder of the other vegetables, so that’s why I like juicing the ginger first! then juice the chard, celery – even it’s entire green stems, then the apple and lemon. Store your juice in a glass mason jar and fill the juice up the to top. This will help to prevent your juice from oxidizing. Enjoy!

 When everyone else is having their coffee break, you can have your juice break! 🙂