celery

4 whole kale leaves
2 small apples, or one large apple
2 stalks celery
1 carrot

Steps) Juice ingredients, or blend them with some fresh water.

1 lb. quinoa shells
2 cups cannellini beans
3 celery stalks
2 carrots
1 medium onion
6 cloves garlic
6-8 medium sized tomatoes
Lots of fresh herbs: bunch of basil, oregano, and parsley
or
2-4 tsp. dried basil
1-2 tsp. dried oregano
2-4 tsp. dried parsley
2 tbsp. olive oil
Sea salt and pepper to taste

Steps 1) Cook quinoa pasta as directed.

2 cups brown rice
3 cups pure water
1 ½ cups (more) pure water
1 lb. extra firm, organic, non-GMO, water packed tofu
2 tbsp. coconut oil
1 tbsp. sesame oil
1 onion
1 bulb garlic
½ small head red cabbage
1 carrot
3 stalks celery
1 red bell pepper
1 yellow bell pepper
1 bunch broccoli
1 bunch lacinato kale
½ cup Nama Shoyu
5 tbsp. curry powder (Mountain Rose Herbs has some good curry blends)
1 tsp. turmeric

2 tbsp. olive oil or steam sauté with pure water
12 medium sized tomatoes
2 large chopped onions
2 bulbs minced garlic
8 celery stalks
1 bunch chard
1 bunch kale
2 medium zucchini
1 medium yellow squash
3 carrots
2 lemons
1 cup basil
½ cup parsley
24 cups water (ok to add 8 cups more if needed)
Dash of red wine
Sea salt and pepper to taste

Optional: Lots of fresh or dried herbs, some excellent additions include thyme and marjoram. Also, organic potatoes are great in here.

2 cups brown rice
3 cups water
3 tbsp. sprouted chia powder
3-4 tbsp. white wine
2 tbsp. olive oil or steam sauté
1 stalk celery
1 large white onion
1 green pepper
1 red/orange/or yellow pepper
1 zucchini
3 cloves garlic
¼ tsp. cinnamon
1 tsp. dried marjoram or thyme
1 lb. okra
5-6 medium tomatoes
3 cups water (in addition to the first 3)
Sea salt and pepper to taste

3 granny smith apples
2 small to medium sized red beets
2 stalks celery
½ cucumber

Step 1) Juice either in a juicer or a blender until desired consistency

3 medium sized tomatoes
1 carrot
3 stalks celery
2 cayenne peppers
½ cucumber
½ bunch cilantro

Step 1) Juice either in a juicer or a blender until desired consistency

This is well worth the effort. Get in the habit of making it once a week or so. You can mix it up as needed and in response to seasonality. The important part is the regularity, proportionality and diversity inclusive of the parsley, cilantro, seaweed and mushrooms. 

For every 2 gallons of pure water add:

1 ½ cups Superjuice Rejuvelac
2 cups sprouts (any type you choose)
4 stalks celery
2 cucumbers
1 clove garlic
1 thumb sized piece of ginger
1 tsp. lemon juice
¼ tsp. sea salt
¼ cup soaked dulse
¼ small cayenne
2 avocados
2 cups greens, your choice, but lacinato kale or mustard greens are quite good

Optional: ½ cup basil  

3 granny smith apples
4 pieces kale
½ cucumber
4 stalks celery
2 cloves garlic
1 jalapeno pepper
1 grapefruit
1 thumb sized piece ginger
Optional: Few sprigs fresh parsley and/or few sprigs fresh cilantro.

Step 1) Juice either in a juicer or a blender until desired consistency