Peachy Green Juice – Recipe Of The Week
By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
If you’re seeking a wider variety of greens to juice, look no further! Dandelion Greens are in season and can be found at many local farmer’s markets or in your CSA/Farm Share box. A good source of calcium at 100 mg per cup dandelion greens are also rich in carotenes including lutein which has been shown to help preserve eyesight with age and promote healthy looking skin. Dandelion greens also boast natural electrolytes potassium, sodium and magnesium. If you can’t find these gems at a local market substitute with another leafy green like spinach, swiss chard, mustard or collard greens.
*Warning — dandelion greens lend a bitter and grassy flavor. Use less of these or more fruit and lemon if you aren’t a fan of this flavor profile.
Ingredients
- 2 medium summer squash
- 6-8 leaves of kale (Australian tuscan cabbage) with stems
- 4 leaves dandelion greens
- 4 small organic peaches
- 1 organic apple
- 1/2 lemon
Directions
- Wash all produce well.
- Peel lemon (optional).
- Juice ingredients.
- Serve and enjoy.
Servings: 1
Serving Size: 16 - 18 oz (500 ml)