Every time I make this juice for our Juice Monday, independently of one another, my husband and I will comment on our favorite juice of the day and it’s always this one. It’s so nice to have in the mix, it’s like drinking something between salsa or pizza. It’s a savory juice with all sorts of nutrients and a welcome change to so many of the juices that have greens with citrus and an apple to sweeten it. Absolutely worth a try!! As a side note, I can’t stand V8.
Just a little reminder, if you are juicing, always use organic. You are squeezing all the juice out and if you are using conventional you are bringing the chemicals along with it almost on concentrated form because there is no fiber to pull it out of your body.
Just in case you were wondering, here is the summary of the “dirty dozen” from the Environmental Working Group for 2015. –> Dirty Dozen
Makes 2, 16 oz juices
4 roma tomatoes
1 red bell pepper
5 stalks celery (leaves included)
1 cup organic parsley (or 1/2 cup parsley 1/2 cup cilantro, OR 1/2 cup parsley 1/2 basil)
1 small-medium zucchini or 3 medium tomatillos
1-2 cloves organic garlic, according to taste
1/4 red onion or 2 green onions
1/2 poblano or anaheim pepper
1/2 medium beet
2 large kale or collard leaves
1/2 to 1 teaspoon cayenne pepper (adjust to taste)
1 TBS apple cider vinegar
1/2 tsp sea salt
Put em all in your juicer, but try and mix them up, not juicing all of one vegetable/ingredient at one time. Add in the ACV and salt at the end and stir.