All Juiced Up
“You can’t eat a box of kale,” Sonya Bolerjack, chef-owner of Aspen Chefs To Go, says with a laugh when asked about the motivation behind her booming juicing business. But in all seriousness, it&...
Ingredients
SERVINGS: 2 Serving(s)
- 2 kiwis, peeled
- 1 half-dollar-size slice of fresh ginger
- 3 cups fresh kale
- 1 teaspoon organic turmeric
- 1 celery stalk, sliced, including leaves
- 1 whole lemon, quartered, including peel
- Juice of 2 whole lemons
- 4 medium carrots, washed and cut into 1-inch pieces
- 3 medium beets, cleaned and quartered
Instructions
Place all prepared ingredients into a juicer—ideally a cold-press juicer, which retains the most nutrients—and juice according to instructions.
Alternately, place all ingredients into a blender. (Ingredients may need to be cut into smaller pieces.) Cover and run on lowest setting. After blending, juice may be strained through a small mesh sieve (press the pulp into the sieve with the back of a spoon to extract as much liquid as possible) or squeezed through cheesecloth.
Pour into glasses and enjoy.
Note: Health benefits from juice are best when enjoyed the same day, when it is fresh. It’s great placed into a container to go. Otherwise, refrigerate for up to three days.
Related Stories & Recipes
