The Green Juice
What do you do with the fruits and vegetables in your fridge that are still good but aren't a quantity in which you can make a full side dish? You juice it. Here are three recipes for combinations of the most commonly purchased produce items and how to juice them so they don’t go to waste.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Drinks & Cocktails
Cuisine: American
Keyword: Fruit, Juices, Juicing, Vegetables
Cooking Method: Juicing
Skill: intermediate
Servings: 1
Calories: 97kcal
- 2 peeled lemons
- 2 large celery stalks
- 2 small cucumbers
- .5 bunch kale (about 7 leaves)
- 1 handful of watercress or lettuce of any kind
- 1 small handful of herbs on hand like dill, mint or parsley (I used all three)
Serving: 1g | Calories: 97kcal | Carbohydrates: 22.5g | Protein: 4.5g | Fat: 1.2g | Saturated Fat: 0.1g | Sodium: 118mg | Fiber: 7.9g | Sugar: 9.1g