Start by washing spinach, some bitter greens, cilantro, carrots, and celery.
Add two lemons and two cloves of garlic, a jalapeno, and wash 2 pints of tomatoes.
My juicer instructions suggest cutting the celery into 1" pieces so as not to bind up the blades. Peel and quarter the lemons, seed the jalapeno, and peel the garlic.
Run all through your juicer. I have an older model Champion Juicer.
Pour the juiced veggies into a blender. Add olive oil, agave nectar, Kosher salt and freshly cracked pepper. Blend for about 20 seconds.
Golden, fresh, healthy, delicious!
The quantities I used created about 5 cups juice.
1 pint tomatoes (about 2 lbs. grape tomatoes, or whatever you have)
6 stalks celery, cut into 1" pieces
6 carrots, scrubbed
handful of spinach
handful of mixed baby greens
1/3 bunch cilantro
2 cloves garlic
1 T. olive oil
1 T. Agave Nectar
1/2 t. Kosher salt
1/2 t. freshly ground black pepper
Juice all vegetables. Pour juice into a blender, then add olive oil, agave nectar, Kosher salt, and pepper. Blend for about 20 seconds. Makes about 5 cups.