Ingredients:

  • 2 cups Kale, stems removed
  • 1 cup Baby Spinach
  • 1 large Cucumber
  • 4 stalks Celery
  • 1 large Granny Smith Apple
  • 1-inch piece Fresh Ginger, peeled
  • 0.5 Lemon, peeled

Instructions:

  1. Wash all vegetables thoroughly in a cold water bath with a splash of apple cider vinegar to remove any residue.
  2. Chop the cucumber, celery, and apple into 2-inch segments that fit your juicer’s chute.
  3. Feed the leafy greens (kale and spinach) into the juicer first.
  4. Follow immediately with the high-moisture cucumber and celery; the water content acts as a squeegee to push the green pigments through.
  5. Feed the ginger, lemon, and finally the apple through the machine to ensure all ginger heat and tart lemon is washed through the system.
  6. Stir the juice with a glass straw to aerate slightly and serve immediately over ice if desired.