Ingredients (use vegan versions):
- 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)
Directions:
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
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