I call it go-for-iron juice because leafy green vegetables contain high amount of iron.
More so, green juices are one of my favorite in the morning because they clean the system! In this recipe the proportions and ingredients are so well balanced that I need to record it here for you, guys!
Before you start (more info on a page 2)
For note: 4-8 h in passive time are needed for apples and limes to stay on a counter (only if they were in a refrigerator). In this way, when fruits or some vegetables are exposed to room temperature they become sweeter
Basic rule: before you start you may wash/clean and drain/dry vegetables, herbs, fruits and other ingredients
|apple||2 small or 1 big||2 small or 1 big|
|herbs like celery or parsley||handful||handful|
For note: you may replace cucumbers with one green zucchini
How to make it:
Just juice it and strain!
As for the greens, I always remove a stem of kale leaves and bigger stems of parsley or celery because of two reasons:
- juice with hers stems gains a bit bitter and repulsive taste
- these parts of plants get stuck in a juicer sieves!