Dharma Feast Cookbook (46 page)

12 carrots

Remove tops of carrots.

Cut to fit opening of juicer and process.

12 carrots

4 stalks celery

Remove tops of carrots and celery. Cut to fit opening of juicer and process.

6 Valencia oranges

Peel oranges, leaving as much of the white pithy skin as possible. Cut to fit opening of juicer and process.

3 1-inch-thick rings pineapple

Cut to fit opening of juicer and process.

4 tomatoes

2 stalks celery

1 sweet green pepper

2 carrots

1 small onion

1 clove garlic

Remove tops of carrots and celery. Peel onion and garlic. Cut to fit opening of juicer and process.

1 medium watermelon

Remove rind but not seeds. Cut to fit opening of juicer and

process.

8 carrots

2 apples

Remove carrot tops. Cut to fit opening of juicer and process.

10 carrots

1 stalk celery

1 apple

½ cup parsley, chopped

Remove tops of carrots and celery. Cut to fit opening of juicer and process.

10 carrots

1 apple

1 1/8-inch-thick slice ginger root

1 stalk celery

1 cup kale, chopped

Remove tops of carrots and celery. Peel ginger.

Cut to fit opening of juicer and process.

When juicing kale, bunch leaves into a small ball, then push through along with either carrot or apple.

5 carrots

1 apple

1 cup spinach leaves

Cut top off carrots. Cut to fit opening of juicer and process. When juicing spinach, bunch leaves into a small ball, then push through along with either

carrot or apple.