Carrot Kale Zinger Juice
Makes 3.5 Cups (28 oz. / 830 ml)
1 Bunch Parsley
1 Bunch Kale*
4 Tops of Fennel (the leafy part on top of the bulb)
6 Small Carrots
2 Celery Stalks
1 Orange (peeled and cut into quarters)
1 Lime (peeled and left whole)
1 inch piece of Ginger
1 entire Beet cut in half (including the greens on the top of the bulb)
2-3 Apples (depending on the size and how sweet you like your juice)
1 Tablespoon of Chia Seeds
*Once Kale leaves turn yellow, it becomes less nutritious.
*If your cucumber feels waxy (even organic ones), peel the skin off. You probably don’t want to drink wax.
Cut the fruits and vegetables into smaller pieces and put them into the juicer. If items get stuck along the way, alternate with pieces of cucumber. The high liquid content of cucumber help make items unstuck in the juicer.
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