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200 gm Kale
500 gm Lettuce
500 gm Beetroots
400gm Spinach / 100 gm Baby Spinach
200 gm Cherry Tomatoes/ Yellow ( as per availability)
750gm Veggies Broccoli/ Zucchini/ Red Cabbage/ Bell peppers/ Red Carrorts
250gm BokChoy/ Leek/ Chinese Cabbage/ spring onions
500gm Apples Green/ 1 kg Red Apples /1kg Oranges/ 500gm Pomegranates or a combi of all as per availability
1 Pcs Avocado
You can add Fresh Moringa leaves also to these Smoothies/ Juices
Process: for preparing green juice for mornings / pre lunch / pre dinner
Step 1. Rinse and dry your produce. Then prep for the juicer. Its recommend chopping vegetables into pieces small enough to fit easily down the chute. They also recommend peeling all citrus fruits as they can be difficult for the machine to process, which inhibits them from being fully juiced.
Step 2. Turn your machine on and run all ingredients through the juicer, using your tamper as needed. We recommend starting with celery, then cucumber, then herbs, then greens, and finishing with ginger, apple, and lemon. The apples and lemons seem to make a final pass through the juicer and push out any stubborn remnants that may have gotten lodged or stuck.
Step 3. Enjoy immediately or transfer to a jar, seal well, and refrigerate up to 24 to 48 hours. Nutrients are most potent when consumed as soon after juicing as possible. Not freezer friendly.