Serves: 5
Total Calories: 119
Yield: 6 cups, 1 full day's supply

1/2 head green or red cabbage, cut into chunks
16 leaves (about 1 bunch) kale or collard greens
8 stalks celery
4 carrots, scrubbed
1 cucumber, unpeeled and sliced lengthwise
1 Granny Smith apple, unpeeled and cut into chunks (optional)
1 beet, scrubbed (with the beet greens, if available; optional)
1 cup coarsely chopped broccoli stalks
2 ounces (about 1 bunch) parsley
4 small red radishes, or 1 (4-inch) piece diakon (optional)
1 (1-inch) piece fresh ginger (optional)
2 tablespoons freshly squeezed lemon juice (1 lemon; optional)
3 cups purified water

Equipment:
cutting board
chef’s knife, 8-inch
measuring cups
juicer
citrus juicer or reamer
measuring spoons
spoon
fine-mesh strainer

Juice the cabbage, kale, celery, carrots, cucumber, optional apple, optional beet, broccoli, parsley, radishes, and ginger. Stir in the lemon juice if desired. Alternatively, peel the lemon and put it through the juicer with the vegetables. Strain the juice through a fine-mesh strainer. Dilute the juice with the water if desired. Store it in the refrigerator and drink throughout the day.

Nutritional Facts:

Serves: 5
Total Calories: 119
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
pink apple juice
carrot-celery-beet juice
carrot-celery-cucumber juice
carrot-apple-ginger juice
energizing-purifying juice
fasting juice
basic green juice
super green juice
citrus sunshine juice
cucumber lemon water
V-7 juice