0.5 pound carrots scrubbed cut into 2- to 3-inch pieces
2 celery stalks trimmed cut into 2-to 3-inch pieces
0.8 inch ginger fresh peeled
2 teaspoons juice of lemon fresh
0.5 cup parsley fresh italian packed () (stems and leaves)
Equipment
Directions
Push pears and ginger through juice extractor. Working in batches, push carrots, celery, beet, and parsley through juice extractor. Stir in lemon juice. Divide between two 8-ounce glasses and serve.
