Vitamin Packed Fruit & Veggie Juice
- Minutes to Prepare:
- 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
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.
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.
Nutritional Info 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
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