cleansing juice

made almost 4 liters of juice...

looks a little better when in bottles

spinach, kale, romaine lettuce, celery, cucumber, broccoli, lemon, apple, carrot, beet, pear, and agave...my juicer can't handle things like almonds, so i got some raw almond butter...i decided not to add it though...total time to make was 2 hours...takes too long to make a large batch, but this should last 4 to 5 days...this is what i am going to eat this week along with a little bit of fruit

juice time

2 fuji apples, 1 small pineapple, 2 carrots, 2 bundles of kale, 3 medium size heads of broccoli, 2 korean cucumbers, 2 pint baskets of strawberries, and lettuce/kale from my backyard

prepared fruits and veggies and my hurom juicer

all that yields 2 liters of juice

it takes about an hour to prep and juice, and sometimes i wonder if it's worth it when i can go to the market and buy odwalla super food or naked juice's green machine...the main advantage with making my own is that i know what goes in it and is fresh...store bought stuff has other stuff to preserve it but is convenient and has more ingredients...store bought stuff also tends to be sweeter than what i usually make...if i bought the ingredients for my juice from an american market, then making it would be way more expensive...i buy my produce from korean markets, so the price ends up about the same...


superfood: apple juice, peach, mango, strawberry and banana purees, spirulina, soy lecithin, vitamin c (ascorbic acid), wheat grass, barley grass, wheat sprouts, jerusalem artichoke, lemon bioflavanoids, and nova scotia dulse

green machines: apple juice, banana puree, kiwi puree, mango puree, hint of pineapple, spirulina, chlorella, broccoli, spinach, blue green algae, garlic, barley grass, wheatgrass, ginger, parsley, odorless garlic (how do you make it odorless?), and natural flavors (what the hell is that?)