Ingredients
- fresh spinach, washed and torn into pieces
- carrots, scrubbed but not peeled, cut into large chunks
- celery, cut into large chunks
- garlic (chopped or minced)
- onion, peeled and cut into chunks
- large bunch of swiss chard, washed and torn into large pieces
- tomato, cut into quarters
- beets, peeled and cut into large chunks
- water (I use filtered; it doesn''t really matter)
I didn''t put measurements for the ingredients because you can use as much or as little of each as you like; you can also use any other kind of vegetables for this!
This is so easy to make...just put all the vegetables in a large stock pot and cover with water. Bring mixture to a boil; reduce heat to a very slow boil and cook for 45 minutes to an hour, or until the vegetables are very soft, almost mushy. Line a colander with cheesecloth and strain the juice into a large container, making sure you squeeze all the juice from the veggies. You can either cool this drink completely and serve it over ice, or you can do what I do; I store it in the refrigerator and heat a cup of it in the morning when I get up instead of coffee. Instant energy!
Serves: varies
Preparation time: 1 hour