Produce about to go bad? Don’t throw it out if it’s a tad wrinkled or not as firm as it should be. As long as there’s no mold, you can safely juice it. This is a really simple spinach vegetable juice recipe but it’s worth three servings of vegetables and tastes great. I added some basil for a touch more flavor. I can’t stand wasting veggies so I decided it’s best to juice them before they go bad. Juicing will extract the most juice from the veggies so you don’t have to worry about eating something with a bad texture if they are a little wrinkled.
The combination of kale, carrot, tomato, spinach, basil, red pepper, is just like eating a salad, but of course you can drink it instead. I like to put a touch of Bragg’s Liquid Amino’s for some added health benefits and flavor. Bragg’s amino’s is so darn delicious, it tastes almost like a milder soy sauce. I use it in juice, stir-fry’s, dipping sushi, and for a salad dressing.
Buy your own Bragg’s and see for yourself how awesome it is!
This recipe is full of antioxidants, vitamins A, C, K, and plenty of minerals.
- 3 Cups Spinach
- 4 Carrots
- 1 Tomato
- 1 Bunch Kale
- 1 Bunch Basil
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- Clean all the veggies
- Chop veggies into 1/2 inch chunks
- Juice in alternating order in your Hurom Juicer