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Beet Apple Spinach Juice

by Rachel Gaewski featured in Veggie-Packed Juices

Ingredients

for 1 serving

  • 3 stalks celery, diced
  • 1 gala apple, cored and diced
  • 2 cups
    beet, diced (400 g)
  • 3 cups
    spinach (120 g)

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Preparation

  1. Add the celery, apple, beets, and spinach to a blender, and blend until smooth.
  2. Using a mesh strainer, strain the juice over a large liquid measuring cup to remove the pulp. Use a spoon to help stir the pulp and press out the liquid. Reserve the pulp to make pulp muffins.
  3. Chill the juice for at least 30 minutes (and keep up to 3 days).
  4. Enjoy!
 

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