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

Ingredients

    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)

Directions

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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