Garden of Eden Green Juice:
Start with the following ratio: 1/4 juiced greens to 3/4 juice form other produce. As you get more accustomed to the bitterness of greens, you can adjust the mixture to be less sweet and more greens.
Use leafy greens from any of the following: kale, arugula, mustard greens, red and green leaf lettuce, romaine, swiss chard, beet tops, endives, escarole, red cabbage, collard greens, dandelion greens, or spinach.
Other produce could include:
- Lime with peel removed (or lemon if lime is unavailable)
- Fresh Ginger
- Small amount of celery
- Small amount of green pepper
- Cabbage
- Broccoli
- Red Beet top greens
- Carrot Tops
- Peeled watermelon rind (take the green part off)
- Cucumber
- Zucchini
- Apple (Apples should be as tart as possible. Choose in this order: Granny Smith, Pink Lady, Cripps Pink, Fuji. Do not substitute red or yellow apples (for example, red or golden delicious apples). The preferred substitute would be another type of tart apple. Return to the Granny Smith variety once they become available.
- Carrot (used to help push the softer produce and leafy greens through at the end.)
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Use items readily available to you and don’t stress too much over items you are unable to find or grow.