green juice

On a scale of In-n-Out to brunch, my level of LA-ness lands right around green juice in a mason jar. When juicing started creeping into the picture and more juice bars were opening up than Starbucks, I was very skeptical of putting greens that basically taste like grass in a juice, and not making it taste like, well, grass. No matter how many people swore that an apple negated all hints of kale, spinach, etc. I just wasn’t buying it…

…Until I acquired a juicer and tried it for the first time.

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Admittedly, I didn’t jump right into juicing bunches of kale. I started out with a less-threatening version of green juice: a cucumber, apple, lemon and ginger. I like all of those fruits and veggies (is ginger a vegetable? root?), and none of them reeked of a just-cut lawn, so it was a safe way to experiment with a “green” juice.

After acquainting myself with a “safe” alternative to green juice, I took a leap and shoved a little bit of kale into the chute and it really wasn’t as awful as I thought it would be! In fact, it tasted just like my alternative green juice, but with a little darker green color and the added benefits of kale.

Consider me a 100% convert to green juice.*

*Except for celery. I still hate celery.

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[yumprint-recipe id=’4′]


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