Purifying, tangy-sweet and energizing.
Beets are excellent for purifying the blood.
Combined with cranberries, lemon and kale, the detoxifying capability of the body is greatly increased.
Celery and apple also provide vital nutrients as well as nicely round out the overall flavor.
The perfect pick-me-up for when you need an extra boost!
1/4 cup fresh whole cranberries
half of 1 small Meyer lemon, with peel
1 medium red beet
2 medium stalks of celery, any leafy tops left intact
2 medium Red Delicious apples, cored and quartered (skin left on)
2 large leaves of Red Kale, stems left intact
Process all of the ingredients through a juicer of your choice, stir gently and enjoy.
A few tips…
To help limit your exposure to harmful pesticide residues and waxed coatings often associated with conventional produce, try to purchase organically grown fruits and vegetables as often as possible.
The listed ingredients should roughly amount to 12-14 ounces of juice, depending on how much liquid your cranberries, lemon, beet, celery, apples and kale yield. It is best to serve fresh juices soon after they are made due to oxidation and degrading of nutrients. However, they can be tightly sealed and placed inside of the refrigerator for short-term storage (a day or two).
While the final outcome will somewhat vary each time a juice is made, produce size (as well as quality) does play an important part. In the list of ingredients, I noted half of 1 small Meyer lemon, peeled. A small Meyer lemon would equate to at least 1 and 1/2 inches in width and 2 inches in height. 1 medium red beet: A medium red beet would equate to at least 2 and 1/2 inches in width and 2 inches inches in height. 2 medium stalks of celery, any leafy tops left intact: A medium stalk of celery would equate to at least 1 inch in width at its base and 12 inches in length. 2 medium Red Delicious apples, cored and quartered (skin left on): A medium Red Delicious apple would equate to an apple at least 2 and 1/2 inches in width and 2 and 1/2 inches in height. 2 large leaves of Red Kale, stems left intact: A large leaf of Red Kale would equate to at least 5 inches in width and 8 inches in length.
Save the leftover pulp for adding to soups or as an ingredient in making breads, crackers or pâtés. No need to throw that extra goodness away! The leftover pulp can last a day or two if stored in a tightly sealed container and kept inside of the refrigerator. If you are not able to use the leftover pulp in that amount of time, storing it inside of the freezer may be a better option.