Vee Ate has it all, a bit of sweet, savory, and a dash of spice. The store bought juice has nothing on this. Its a great way to get all your veggies and leafy greens in one glass.

The fresher the veggies the better the juice. If you are using older beets and carrots that have a thick skin, make sure to peel them before juicing. This assures the bitter flavors from the peels do not get into your juice.

I prefer to use sweeter bell peppers for this recipe because it gives the Vee Ate a subtle sweet flavor that a green pepper doesn’t have. However, if all you have is green peppers, go ahead and use them.

You can get creative and swap out your kale and spinach for other dark leafy greens like swiss chard, beet greens, or collards.

Feel free to omit the cayenne and salt added at the end if your looking for more of a plain veggie juice.

Ingredients:

6 romaine lettuce leaves, washed

2 large green kale leaves (I used dinosaur kale), washed

1 cup of baby spinach, washed

1 cup parsley, washed

2 yellow, red, or orange bell peppers, seeded

1 small beet, trimmed

2 limes, peeled

1 clove of garlic, peeled

6 medium carrots, peeled if needed

1 pinch of cayanne pepper

1 pinch of salt

Procedure:

Prepare your produce as directed above. Run all of the ingredients (except the salt and cayenne pepper) through your juicer. Its good to alternate the more fibrous ingredients with the softer leafy ones. This helps to keep your machine from clogging up. This is only an issue if you are using a slow masticating juicer. If your using a centrifugal juicer, everything should run through smoothly without clogging up the machine.

Once everything has been run through the juicer, you can strain your juice or leave it as is. Sprinkle the salt and cayenne on top and whisk everything together so that the ingredients are fully combined. Taste and adjust salt and/or cayenne as needed. Serve immediately or store in an airtight container in the fridge for up to 3 days.