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In this video, Mahalo expert Kristina Jackson demonstrates how to make green machine juice.
What You’ll Need
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* 1 kale head
* 1/2 romaine lettuce head
* 1 parsley stalk
* 3 celery stalks
* 1 cucumber
* Juicer
* Paper towels
* Pitcher
* Stirring spoon
* Drinking glass
* Mason jar or other air-tight container
Preparation
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1. Rinse your kale, romaine lettuce, parsley, celery and cucumber under cold water. Dry with paper towels.
2. Place your pitcher under the juicer’s spout so it will collect the juice.
3. Leaving the leaves attached, begin combining your ingredients in the juicer. Start with the denser items such as kale and parsley (you’ll notice that the kale and parsley don’t yield much juice, but that doesn’t mean you aren’t getting the nutrients).
4. Add the romaine lettuce and celery stalks to the juicer.
5. Cut the cucumber in half, then push it down the juicer’s chute, leaving the skin on.
6. Use your stirring spoon to stir the juices together in the pitcher.
7. Pour the juice from the pitcher into a drinking glass and serve. Try using a martini shaker filled with ice to serve the juice chilled.
8. Also, try to drink your freshly-squeezed juice within 20 minutes to absorb more of the live nutrients and enzymes.
9. To properly store your juice, pour it in a mason jar or other air-tight container and place in your refrigerator. It will keep for a maximum of 24 hours.
Read more by visiting our page at:
http://www.mahalo.com/how-to-make-green-machine-juice/