Ingredients:

  • 4 cups (120g) Fresh Tuscan Kale, stems removed
  • 1 cup (100g) Fresh English Cucumber, sliced
  • 2 large (350g) Fuji apples, cored and sliced
  • 60ml fresh lemon juice
  • 1/2 cup (120ml) cold filtered water
  • 1 inch (10g) fresh ginger, peeled

Instructions:

  1. Strip 4 cups (120g) of Tuscan kale leaves from the tough center ribs and wash thoroughly in cold water until no grit remains.
  2. Slice 2 large (350g) Fuji apples into wedges, keeping the skin on for extra nutrients and color.
  3. Cut 1 cup (100g) of English cucumber into rounds until you see the watery, seedless core.
  4. Place the 1/2 cup (120ml) cold water in first, followed by the ginger and cucumber.
  5. Pack the kale on top of the watery ingredients to help the blades grab the leaves quickly.
  6. Process for 45 to 60 seconds until the liquid is a uniform, dark forest green.
  7. Pour in the 60ml of fresh lemon juice and pulse twice to combine.
  8. Pour the liquid into a nut milk bag held over a large bowl and squeeze firmly until only dry pulp remains.
  9. Pour into chilled glasses over ice for the most refreshing experience.