Packed with nutrition and taste, this is the juice I look forward to each morning. The addition of Ginger Root makes this a powerful Wake-Up! Juice, too – so be careful not to add too much!
Yields: about two 12-ounce servings
Special Equipment: Slow Juicer
2 Juice Oranges, outer peel removed, each cut into eighths or quarters
1 Lemon, outer peel removed, cut into quarters (Meyer Lemon works well)
2 large Carrots, ends trimmed, peeled, and cut into 4-inch lengths
2 Granny Smith Apples, peeled, cored, and cut into wedges
½ bunch Dandelion Greens, washed well and dried in a clean kitchen towel or salad spinner, bottom few inches of stem removed, and remaining leaves cut into thirds
½ bunch Parsley, washed well and dried in a clean kitchen towel or salad spinner, bottom few inches of stem removed, and remaining stems cut in half
1 inch Turmeric Root, peeled
½ inch Ginger Root, peeled
I developed this recipe using the HUROM Slow Juicer. Juicer settings vary from brand to brand. Set yours up according to manufacturer’s directions and your personal preferences. Using the HUROM Juice with the Juice Cap closed and the Pulp Control Lever set to Open, using the fine meshed strainer, add one piece of prepared produce and then turn the motor on. Begin adding the cut up fruit and vegetables alternating between soft and firm and leafy. When the juicer is full, open the Juice Cap and let the juice pour into the pitcher. Close the Juice Cap back up and continue to juice and blend the remaining ingredients. Add those also to the pitcher. If you would like to remove even more pulp, strain the juice into a serving pitcher or glasses. Some of the newer cold-pressed juicers come with an optional strainer attachment. I enjoy the pulp and simply stir with a whisk to blend all of the juice and remove excess pulp. Enjoy playing with this recipe and experimenting with what the season offers you!