Ingredients
Method
- Wash the green leaves + herbs in several changes of water. Drain well.
- Wash and scrub the carrot, chop off the top.
- Peel the beet and orange.
- Place the collecting jug in position. In the juicer's feeding tube / chute, put in the beet followed by the scrunched up greens. Start the machine and add in all the remaining ingredients.
- This yields around 200 ml of juice. Mix well and pour into a glass over a cube of ice. Mix in a pinch of rocksalt.
Notes
The profusion of greens along with beet tends to give this a mildly metallic taste, which the ice and rock salt help balance out. Adding the orange to this mix ensures that the vitamin C from the orange helps absord the iron from the spinach and chard. This recipe yields one small glass of juice ~ 200 ml
Also check out the recipe for Green Goddess Juice posted on the blog recently.