Apparently there were some unseasonably cold temperatures that were affecting the production of kale from the west coast this winter. I couldn't find kale at any of my local stores for a few weeks, so I substituted organic collard greens. Usually used for cooking, collards also are great for juicing because they are a plant based source of Protein, Thiamin, Niacin, and Potassium as well as many other nutrients and vitamins.
If your unsure if you'll like collards in your juice, start by substituting them for kale in a basic juice like this. In my opinion they have a sweet flavor to them.
Serves 2
- 3 celery ribs
- 1 cucumber
- 3 carrots
- 6 large collard green leaves
- 2 green apples
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