Kale is certainly one of my favorite ingredients to add to any juice because it’s loaded with tons of nutrients including b vitamins, iron, calcium, vitamins A & C, isothiocyanates and more. One of the most important points to using similar ingredients in your juices is to make sure that you vary the variety of the produce. Sounds like a mouthful but really it’s quite simple. For example, in this juice I added purple kale instead of regular green curly kale that I usually use. It’s key to vary the ingredients even slightly to help boost nutrient content and give your body more nutritional variety, and in this case the purple kale contains anthocyanins that are anti-inflammatory that regular green kale doesn’t have. As we move into a new season, take a look around at the local farmers’ market and in the supermarket to see if you can find different varieties of many of the fruits and vegetables that you often use to get the most nutritional benefit for your body.
- 4 purple kale (Tuscan cabbage) leaves
- 6 large carrots
- 2 clementines
- 1 lemon
- 1 in (2.5 cm) piece of fresh ginger
- Wash all produce well.
- Peel clementines and lemon.
- Add all ingredients through the juicer: start with the carrots, then add the kale followed by the ginger and finally the lemon and clementines.
- Serve and enjoy!
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.