SO FAR... Marquette, MI has the best abundance of fresh, live produce. A trip about just every week keeps me and my GREENSTAR running strong. TONS and TONS of fresh, dark green, lots of color, add some tang (ginger, etc) and some sweet (pear, apple, pomegranate, etc) and finish it off with a lemon (no skin) and there's 40oz green juice is HOLDING IT DOWN. Then you just let it do it's magic.
Here's my typical green juice:
4-8 kale leaves
4-8 chard leaves
3-5 collard green leaves
1-2 burdock roots
3-6 curly or russian kale
4-8 stalks celery
1 cucumber
1-2 bunches cilantro
1 bunch parsley
1/2 bunch dandelion greens
1/2 bunch dill
mint leaves
usually something sweet (a pear, apple, citrus or pom)
a big piece of ginger
Kyolic aged garlic extract (4 squeezes)
(bokchoi, fennel, cranberries when available)
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