Makes 3 to 4 servings.

 

• 1 bunch of kale

• 1 bunch of spinach

• 3 to 4 ribs of celery and leaves

• 1 green apple, pear or spear of fresh pineapple

• 1 whole peeled lemon (save the peel for its zest)

• 1 piece (about 2 inches) of ginger

• Half a hothouse cucumber (unpeeled)

Directions

Clean and wash vegetables and fruit. Process in a juice extractor.