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Enriching Vegetable Juice Combinations

Martha Stewart Living, September 2004

Think of juicing as you would tossing a salad, and mix and match fruits and vegetables. For the blends shown here, follow the equation on each picture. Add the ingredients in the amounts specified, and you'll end up with an eight- to twelve-ounce serving of nature in a glass.

Individual Vegetable Ingredients
Beets: 2 whole (1 1/4 pounds)

Cabbage: 1/4 head (10 ounces)

Carrots: 2 whole

Celery: 1 stalk (for juice with cabbage and cucumber) or 2 stalks (for juice with tomato and lemon or juice with apple and fennel)

Cucumber: 1/2 whole (for juice with tomato and carrot) or 1 whole (for juice with cabbage and celery)

Fennel: 1/2 bulb

Ginger: 1/2-inch piece

Kale: 1/2 bunch (about 6 leaves)

Mint: 1/4 cup packed leaves

Parsley: 1 cup packed leaves and stems

Parsnips: 4 whole (1 1/2 pounds)

Refer to the photos for each Vegetable Juice Combination.

Get Our Flavorful Fruit Juice Combinations.


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