Vegan I Gluten Free
Serves: 2 large glasses
Time: 15 minutes
3-5 large handfuls leafy greens of choice (romaine, spinach, kale...)
10 sprigs Thai basil, leaves removed from stems
10 sprigs fresh mint, leaves removed from stems
2 green apples, quartered
2 cucumber, peeled and quartered
2 limes, juiced
3-4 inch piece ginger, chopped
Prepare the produce, washing, peeling and chopping as needed.
If using a juicer, slowly press all ingredients. The pulp will automatically be separated from the juice. Pour in a glass and enjoy!
If using a blender, add all the ingredients along with a little bit of water. Mix on medium-high. When everything has processed and broken down, use a strainer, cheese cloth or nut bag to separate the juice from the pulp. Squeeze out all the liquid into a bowl/glass.
Note: I recommend saving the pulp and adding it into your next veggie burger recipe, pizza crust, bread, crackers, etc.
Tip: For full instructions on preparing vegetable juice with a blender, check out this video on the Root to Rise Youtube channel. You'll get a step by step demo from start to finish.