HEALTHY RECIPE FOR CARROT KALE JUICE
Taste and adjust the amounts to suit your needs. Use the recipe only as a basic reference, especially in light of the fact that different juicers will extract and quantify juice differently from different vegetables and fruits. Making larger amounts and storing them in the refrigerator in many little canning jars or other comparable containers is frequently helpful for using over a few days. The jars keep best if they are packed all the way to the top, eliminating any room for air.
Servings: 3
Ingredients
- One pound (455g) of washed carrots
- 6 oz. (170g) or roughly one bunch Kale, cleaned
- Optional: a 1/2-inch piece of raw, peeled ginger
- 1/4 to 1/2 of a lime, kumquat, or calamansi lime, optional
Instructions
- If you are aware of the optimal ratio, then proceed as directed by the manufacturer and process the kale and carrots through the juicer into the same container. Process the optional citrus and ginger in the juicer as well, if using.
- If you are unsure of the ratio you want, process each ingredient separately in the juicer as directed by the manufacturer, transferring the contents into different containers. Stir them to your desired consistency.
- Consume the juice right away, or keep it in an airtight container (a few small canning jars or something similar work excellent) so that the juice fills the container all the way to the top and leaves no room for air. Store in the refrigerator until ready to eat. Best consumed within two to three days.
Notes
Note 1: Juicing Averages:
One pound Carrots = 10 ounces Juice
One bunch Kale = 2 ounces Juice