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June 20, 2016
2 ribs of organic celery, with leafy tops
1 small head romaine or butter lettuce
¼ fennel bulb
Small handful of parsley and cilantro
Handful sunflower sprouts (if available – otherwise add a small handful of spinach)
½ lime (with peel)
½ piece ginger and/or turmeric rhizome
Wash all ingredients well and juice. Store extra juice in tightly sealed jars in the fridge – you can add extra lemon or lime juice to prevent oxidation. Consume same and next day.
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