Wash all the fruits and vegetables and pat dry. Juice the celery, apples, cucumbers, lettuce, kale, parsley, and ginger according to your juicer’s instructions. Squeeze in the lemon juice and stir. Serve immediately.
Quick Kale Prep
There is no need to use a knife when removing kale leaves from the stems. Hold the leaf of kale at the stem with one hand and use your other to pull the leaf from the bottom of the stem upward. You’ll wind up with the stem in one hand and leaves in the other. If you’re like me, you can’t help but think about the waste inherent in juicing (all that left-behind fiber!). I get more yield out of my kale by rolling the leaves around quartered apples and then putting them through the juicer.
Reprinted from The Anti-Inflammation Cookbook by Amanda Haas with permission by Chronicle Books, 2015.