Apple Cleanser Juice Recipe | Apples, Kale and Beet
Wonderful! Delicious! Healthy! The Apple Cleanser is a beautiful red sweet juice that’s full of nutrients and great for detoxifying the body.
You won’t want to miss this recipe. It has five ingredients, but is so easy to make. I used my Omega J8004 and from start to finish it took me about 20 minutes. That includes washing my produce and cleaning up afterwards.
With the Apple Cleanser you get beta-carotene, folic acid, vitamin B3, vitamin C, calcium, iron, magnesium, manganese, phosphorus, potassium and sulphur.
The Apple Cleanser comes from one of my favorite books, The Big Book of Juices: More Than 400 Natural Blends for Health and Vitality Every Day. However the recipe doesn’t specify some things. For instance I used a few of the stems and leaves of the beetroot. Also, I didn’t peel my cucumber. It was a homegrown cucumber. Whatever you do with those two things I’m sure it will come out wonderful
The fruitiness of the apples offsets the more challenging taste of the greens to produce this beautifully red detoxifying juice.
Makes 20 ounces
- 2 apples ( I used gala)
- 2 kale leaves
- 1 stick celery
- 1/2 long cucumber (I didn’t peel mine, garden fresh)
- 1/2 beet ( beetroot, I used a few stems and leaves)
This is an excellent detox juice recipe. Did you ever wonder what do do with the other halves of the leftover produce? I juiced them. 1/2 of beetroot combined with 1/2 cucumber isn’t so bad and it produced 8 ounces for me. Try it!
Update 8/26/2014 – Popular Types of Kale
Curly Kale is probably the most recognizable kale sold in bunches at your local grocery store. It is usually bright or dark green or purple in color, has tight ruffled leaves and fibrous stalks that can be difficult to chop, but easy to tear if fresh. It has a noticeable pungent flavor with peppery and bitter qualities, so seek out younger looking leaves for less bitterness.
Lacinato Kale (also known as Dinosaur) is a kale variety that features dark blue-green leaves with a slightly wrinkled and firm texture. The hearty leaves of Dino Kale are tall and narrow and retains its firm texture even after it has been cooked. It has a slightly sweeter and more delicate taste than the curly kind with its flavor described as deep and earthy, but not so bitter with an almost nutty sweetness.
Red Russian Kale has flat, fringed leaves that resemble big oak leaves, large arugula leaves, or the outer leaves of a mature cabbage. Its leaves can have a red tinge and a reddish-purple tinge to the stems, and has a great flavor that is described as sweet and mild with a little bit of pepperiness. Although Red Russian Kale is one of the sweetest kales, be sure to remove as much of the stems as possible before cooking. It has incredibly tough and woody fibrous stems that are difficult to chew and swallow and could cause stomach upset.
Redbor Kale is beautiful and dark red in color that can look a deep purple, slightly resembles a tightly curled rainbow chard near the tops of its leaves. While this type of kale is edible, it also crosses over to being an ornamental plant. It is so pretty, why not grow it as a garden decoration and pick leaves as you need! Redbor makes a great addition to a meal, or even as edible plate decor. – OneGreenPlanet.org
Thank you again for reading and please let me know what you think of this recipe by commenting below.
Sources for this article include:
P.S. Please remember to subscribe to my blog. No Spam!