Ingredients
Directions
If using a blender, add the kale, celery, cilantro or parsley, and ginger, if using, to a high-speed blender. Blend until smooth. If using a juicer then add all of the ingredients to a juicer, starting with kale (celery will help to push the leaves through).
For the blenderized ingredients, add them to a plant-based milk bag or a thin tea towel over a large bowl or pitcher. Squeeze the ingredients down from the top. Keep squeezing, as well as twisting and squeezing, until all of the juice is removed from the pulp and in the bowl or pitcher. Either compost the pulp or save it for veggie broth (see Chef’s Notes).
If you juiced your ingredients, strain the juice, if needed, through a fine-mesh strainer or sieve.
Squeeze the lemon into the juice.
Divide the juice between two 16-ounce mason jars or another container of choice.
Chef's Notes
Substitutions
In place of ginger, use turmeric.
Instead of celery use cucumber.
Instead of kale, use another leafy green such as spinach, chard or mustard greens.
Why squeeze the lime and not juice it?
Citrus rind can be bitter and create a bitter juice, therefore it’s best to squeeze citrus separately after you’ve juiced the other ingredients.
Prep Ahead
Cut the celery and ginger ahead of time and store in an airtight container in the refrigerator for up to 3 days before juicing.
What to do with the pulp
Boil 1–2 liters of water and pulp in a large stovetop pot, then simmer for one hour before straining. Store in mason jars in the refrigerator for up to 5 days or in the freezer for 30 days. If freezing, fill the mason jars only ¾ full to allow for expansion.
Storage
Store juice in mason jars in the refrigerator for up to 3 days or in the freezer for 30 days. If freezing, fill the mason jars only ¾ full to allow for expansion.
Ingredients
Directions
If using a blender, add the kale, celery, cilantro or parsley, and ginger, if using, to a high-speed blender. Blend until smooth. If using a juicer then add all of the ingredients to a juicer, starting with kale (celery will help to push the leaves through).
For the blenderized ingredients, add them to a plant-based milk bag or a thin tea towel over a large bowl or pitcher. Squeeze the ingredients down from the top. Keep squeezing, as well as twisting and squeezing, until all of the juice is removed from the pulp and in the bowl or pitcher. Either compost the pulp or save it for veggie broth (see Chef’s Notes).
If you juiced your ingredients, strain the juice, if needed, through a fine-mesh strainer or sieve.
Squeeze the lemon into the juice.
Divide the juice between two 16-ounce mason jars or another container of choice.
