1 beet green
handful of spinach
2 stalks of celery
1 green apple
Add in lemon as its juice helps the leafy green to go through the juicer easier.
Peel your beets before juicing them!
This will avoid the “earthy” taste that many people complain about after juicing an unpeeled beet.
Depending on the size of your beets, slice to fit your juicer shoot.
Juice your beet greens, too!
Also, cut your beets into smaller pieces to lower the noise when the beet fibres coming into contact with the cold pressed action of the juicer, which helps to retain the nutrients we want to keep. But this step is optional.
Then, rinse celery thoroughly and cut them into smaller pieces before putting through the juicer (even the leafy tops).
Then, wash your spinach well because some bunches can have a lot of grit on them.
Cut them into smaller pieces and run through your juicer using firm produce like the apples and ginger to help push the leaves through.