9
Recipes (cont.)
Kale, Cucumber, and Cilantro Green Juice
6 large leaves kale
1 large cucumber
1 celery rib with leaves
1 medium lime, peeled
2 small handfuls cilantro
1 medium Granny Smith apple
Directions:
1. Cut cucumber and apple as needed to fit through the chute
of the juice extractor.
2. Juice the ingredients in the order listed.
3. Stir and serve immediately.
Serves: 1–2
Squashed Pear Juice
2 large carrots
1 large pear
1/2 medium yellow squash
Directions:
1. Cut carrots, pear, and squash as needed to fit through the chute
of the juice extractor.
2. Juice the ingredients in the order listed.
3. Stir and serve immediately.
Serves: 1–2
Pomegranate Blueberry Juice
2 cups (473 ml) pomegranate seeds
1 cup (237 ml) blueberries
Directions:
1. Juice the ingredients in the order listed.
2. Stir and serve immediately.
Serves: 1–2
Test Kitchen Tip: Use just the seeds of a pomegranate for juicing
as the membranes will make the juice bitter. To deseed the
pomegranate, start by making a thin slice from the bottom to make
it stable for cutting. Cut out the core at the top. Make shallow cuts
to section into 6 wedges. Gently break the pomegranate apart and
pry the seeds out with your fingers. Pomegranate juice can stain, so
we suggest wearing gloves and something like an old T-shirt. Work
over a bowl to catch the seeds and drips before placing in the juice
extractor.
Strawberry Lemon Sparkle
10 large strawberries, hulled
1 large lemon, peeled
Sparkling water
Directions:
1. Cut lemon as needed to fit through the chute of the juice extractor.
2. Juice the strawberries and lemon in the order listed.
3. Stir. Place 1/4 cup (59 ml) mixture in a tall glass with ice.
4. Add 1 cup (237 ml) sparkling water and serve immediately.
Serves: 3–4
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