Cucumber Juice with Kale and Lemon
Loaded with fresh fruits and vegetables, this nutrition-packed green juice provides a load of vitamin C, K, manganese, phytonutrients, anti-inflammatory nutrients and anti-disease nutrients. I use organic produce for my juices to reduce the pesticide load and use a Breville Elite Juice Fountain.
Yield: about 1 quart (1 liter)
Servings: 2 servings
Calories: 130kcal
Ingredients
- 1 green pear or green apple
- 4 Persian cucumbers or one English cucumber
- 4 large celery ribs
- 8 leaves green kale
- 1-2 lemons
- ½ bunch cilantro
- 1-2 kiwi
Instructions
- Wash all produce well. Juice your fruits and vegetables according to the manufacturer directions.
- Whisk the juice together if needed to incorporate and enjoy immediately for optimal nutrition.
Notes
I use Meyer lemons, which are thin skinned, so I do not peel them. If you use regular lemons, you may want to peel them first, but I do not, as the lemonine is in the lemon peel.
Limonene acts as an antioxidant in the body, absorbing and removing damaging free radicals before they can injure cells. Check the manual of your juicer about lemon rind.
Nutrition
Calories: 130kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 29mg | Potassium: 718mg | Fiber: 6g | Sugar: 17g | Vitamin A: 4683IU | Vitamin C: 131mg | Calcium: 122mg | Iron: 2mg