by Emily Citraro
Large bunch Kale (10-12 leaves)1 Small Beet plus greens1 Medium Watermelon Radish2 hot peppers (or to taste)3 large cucumbershead of celery (5-6 stalks)2 applesclove garlic1 shallot or 2 scallions1/2 cup cilantrowhole lemonwhole lime5-8 ripe tomatoes (if your juicer will take them, use early girl or similar, otherwise, use plum tomatoes)1 inch of ginger (optional, I put it in all my juices)Makes a 2 quart pitcher full, I like to put some black pepper on top as well.Flavors reminiscent of tacos or empanadas
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