The Thankful Juice

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Can we just be thankful for something that isn’t wine, beer, champagne, or turkey right now? I don’t know about you, but I have been nonstop with holiday parties and festivities and I am sick of eating and drinking (kind of). This juice is the perfect cure for our bellies full of all these thanksgiving treats that are being shoved down our throats. This juice was inspired by the some of my “left-overs” for thanksgiving dinner. I know that sounds gross, like who juices thanksgiving leftovers, but here I did. I had about a cup of fresh cranberries from a dessert I made and a bunch of kale from my favorite kale salad that I am bringing to dinner. They were begging to be juiced and revitalize me for the upcoming feast. This juice would be perfect to enjoy post Turkey Trot (our local thanksgiving day race) or even the morning after thanksgiving. A toxin flush is much needed around this time and this green juice packed full of nutrients and vitamins will surely do the trick! Enjoy! 

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The Thankful Juice
Serves 1


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Ingredients
  1. 1 bunch organic kale
  2. 1 cup fresh cranberries
  3. 1 knob of fresh ginger, peeled
  4. 1 organic Granny Smith apple
  5. 4 organic celery stalks
  6. 2 Persian cucumbers
  7. 1 lime, peeled
Instructions
  1. Add the cranberries into the juicer while the juicer is off. Cover the cranberries with the piece that presses the vegetables down and then turn on the juicer (cranberries will fly everywhere if you don’t do it this way!). Add all remaining ingredients to your juicer. Enjoy!
Notes
  1. Since I made this juice for Kris and myself, I added 4 more celery stalks and 3 more cucumbers to yield 2 juices!
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