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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 159.3
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 54.6 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 8.7 g
  • Protein: 3.3 g

View full nutritional breakdown of Vitamin Packed Fruit & Veggie Juice calories by ingredient
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Vitamin Packed Fruit & Veggie Juice

Submitted by: SARCASTIC_BARD

Introduction

I make a huge batch of this juice and it provides our family of four a great vitamin packed breakfast juice for two days. I make a huge batch of this juice and it provides our family of four a great vitamin packed breakfast juice for two days.
Number of Servings: 8

Ingredients

    Carrots, raw, 3 medium
    Celery, raw, 3 stalk, medium (7-1/2" - 8" long)
    Spinach, fresh, 2 cup
    Kale, 2 cup
    Beets, fresh, .5 beet (2" dia)
    Kiwi Fruit, 5 fruit without skin, medium
    Strawberries, fresh, 2 cup, whole
    Blueberries, fresh, 1.5 cup
    Granny smith apple - 1 med. apple, 4 serving Cantaloupe, 2 wedge, medium (1/8 of medium melon) Oranges, 3 small (2-3/8" dia)
    Cucumber (peeled), 3 medium

Tips

The beet makes the whole juice dark pink. You can skip it, as it doesn't affect the taste a lot, but the drink will be green/brown. I throw in the beet because it's the only way my girls will drink it. Experiment with all sorts of veggies and fruits! I've used pears, swiss chard, turnips, raspberries, tons of yummy healthy things!


Directions

Clean all vegetables and fruit.
Peel carrots and cut in half. Cut celery stalks and cucumber in half.
Trim stems from strawberries.
Peel kiwi.
Cut apples into quarters.
Cut rind from melon wedges.
Juice the oranges and set aside juice.

Using a juice extractor, juice all the ingredients except for the oranges, which should already be juiced and that juice set aside. Save the beet for last. Once all the veggies and fruits are juiced, pour in the orange juice and stir. Put in a pitcher and chill in the fridge, or serve immediately over ice.


Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SARCASTIC_BARD.






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