Ingredients:

  • 1 cup, packed Curly Kale Leaves (Stems removed)
  • 1 medium English Cucumber (Ends trimmed, unpeeled)
  • 1 large Green Apple (e.g., Granny Smith, quartered, core removed)
  • 2 large Celery Stalks (Trimmed)
  • 1-inch piece Fresh Ginger Root (Peeled)
  • 1/2 medium Lemon (Peeled, all white pith removed)
  • 1/4 cup Filtered Water (optional, to thin)

Instructions:

  1. Wash Thoroughly: Give all the produce a proper scrub under cold running water. Ensure all grit is removed from the kale leaves.
  2. Rough Chop: Chop the celery, cucumber, and apple into pieces that are small enough to fit easily into the juicer chute without forcing them.
  3. Prepare Aromatics: Peel the ginger root completely. Use a paring knife to carefully remove the thick rind and white pith from the half-lemon, leaving only the yellow flesh and pulp.
  4. Machine Setup: Assemble the juicer according to the manufacturer's instructions and place a large jug beneath the spout.
  5. Layer Ingredients: To maximise juice yield and prevent clogging, feed the ingredients into the juicer chute in alternating layers: Start with Kale, follow with Apple/Ginger, finish with Cucumber/Celery.
  6. Process: Press the ingredients through the machine, maintaining a steady, even pressure. If using a centrifugal juicer, keep the speed consistent.
  7. Finish Strong: Add the prepared lemon piece last. The sharp flavour will help clean the machine mechanism slightly while adding a bright finish to the juice.
  8. Stir and Serve: Stir the resulting juice well. If the juice is too thick, stir in the optional filtered water. Serve immediately over ice cubes. If preferred, strain through a fine-mesh sieve.