Vegetable juice - Kale, carrot, apple, beetroot, celery, pepper,cucmber, watercress & ginger

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 160.5
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 248.8 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 11.2 g
  • Protein: 4.6 g

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Number of Servings: 2


    Kale, 0.75 cup, chopped (remove)
    *Beetroot, 20 gram (remove)
    Lemons, 0.3 fruit without seeds (remove)
    Watercress, 1 cup, chopped (remove)
    Celery, raw, 4 stalk, medium (7-1/2" - 8" long) (remove)
    Cucumber (peeled), 1 stick (4" long) (remove)
    Apples, fresh, 1 small (2-1/2" dia) (approx 4 per lb (remove)
    *Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)
    Carrots, raw, 6 medium (remove)


Simply juice the vegetables with as bigger peice of ginger as you like.
Put the lemon in with the peel still on but use unwaxed lemons

Serving Size: 2 large glasses

Number of Servings: 2

Recipe submitted by SparkPeople user BADCATBOO.

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