Ingredients:

  • 100g Lacinato (Dino) Kale leaves, stems included (approx. 4 large leaves)
  • 250g English Cucumber (approx. 1 medium)
  • 80g Celery stalks, including leaves (approx. 2 stalks)
  • 150g Fuji or Granny Smith Apple, cored (approx. 1 small)
  • 15g fresh Ginger root, unpeeled (approx. 1 inch)
  • 30g Lemon, yellow zest removed (approx. 1/2 large)

Instructions:

  1. Wash the produce. Rinse the 100g of kale and 250g of cucumber in cold water to remove any grit.
  2. Prep the kale. Chop the kale leaves into 2 inch pieces, including the stems.
  3. Slice the cucumber. Cut the cucumber into long spears that will easily fit your juicer’s chute.
  4. Core the apple. Remove the seeds and core from the 150g apple to prevent any bitter seed oils from entering the juice.
  5. Process the lemon. Peel the 30g of lemon, leaving as much of the white pith as possible for the bioflavonoids.
  6. Start with cucumber. Feed half of the cucumber spears into the juicer until you see the first stream of clear green liquid.
  7. Layer the kale. Alternating with the remaining cucumber, feed the kale leaves into the chute.
  8. Add the aromatics. Push the 15g of ginger and the 80g of celery through the machine.
  9. Finish with apple. Feed the apple pieces through until the pulp coming out looks dry and brittle.
  10. Stir and serve. Give the juice a quick stir with a spoon to incorporate the lemon and serve over ice if desired.