Green Juice

Green Juice

Erica, one of our summer interns, wanted to make something fresh for the MLK, Jr. Farm. Jackie, our TFFJ Curriculum Development and Program Coordinator, gave the interns a simple assignment: create a recipe that celebrates what grows there. Erica came back with a bright, lemony-green juice that pairs well with almost anything harvested on-site. She says it took some time to get right, but the process taught her a lot. She calls it the best green juice she has ever made.

Ingredients (TFFJ Produce Highlighted 🌿)

• 2 bunches of Kale 🌿
• 4 – 8 cups of spinach leaves
• 2 bunches of parsley 🌿
• 3 whole apples
• 4-5 carrots
• 1 whole cucumber
• Juice of 1 whole lemon
• 1/2 cup of maple syrup
• 1 cup of pomegranate or cranberry juice
• 1 cup of water

Directions

1. Wash produce thoroughly
2. Cut large ingredients (3 whole apples, 4-5 carrots, and 1 whole cucumber) into smaller pieces for the blender.
3. Add cut ingredients to the blender with pomegranate and lemon juices, water, and maple syrup. Blend until smooth. Add extra water or juice as needed if the mixture is too thick.
4. Cut kale into ribbon pieces. Add kale, spinach, and parsley to the blender. Blend on high until all ingredients are smoothly blended.
5. Pour juice through a strainer into a pitcher, separating the pulp
6. Serve green juice and top it off with a nicely cut cucumber

Enjoy!