Garden Juice Recipe

Wash all produce thoroughly under cold running water. Peel carrots and ginger. Core the tomato and bell pepper; remove seeds from pepper if you prefer less heat. Remove thick ribs from kale stems and roughly chop leaves. Rough chop cucumber, celery, carrots and tomato into pieces that will fit your blender or juicer chute.

If using a juicer: assemble according to manufacturer instructions. If using a blender: have a fine-mesh sieve or nut milk bag ready for straining and measure out cold water.

Feed produce through juicer

One by one, feed the carrots, celery, cucumber, tomato, bell pepper, kale, parsley and ginger through the juicer. Alternate softer items (tomato, parsley) with denser ones (carrot, celery) to keep a steady flow. Collect juice in the juicer's container.

Once finished, stir in lemon juice, sea salt, black pepper, and optional hot sauce or honey to taste. Add ice if desired, stir, and serve immediately.

Blend

Place chopped carrot, celery, cucumber, tomato, bell pepper, kale, parsley, ginger and cold water into a high-speed blender. Blend on high for 45–60 seconds until completely smooth and homogenous. If needed, pulse and scrape down sides to ensure even blending.

Strain

Pour blended mixture through a fine-mesh sieve lined with cheesecloth or a nut milk bag over a pitcher. Use the back of a spoon to press and extract as much liquid as possible. Discard or save the pulp for soups or crackers.

Stir in lemon juice, sea salt, black pepper and optional hot sauce or honey to taste. Add ice if desired, stir, and serve immediately.

Divide juice into 2 glasses (or one large bottle). Garnish with a small parsley sprig or thin cucumber slice if desired. Best consumed immediately for freshest flavor and maximum nutrients.

To store: keep in an airtight glass bottle in the refrigerator up to 24–48 hours. Shake well before serving; flavor and color will change over time.