Mexican Hat Dance
by Emily Citraro
Large bunch Kale (10-12 leaves)
1 Small Beet plus greens
1 Medium Watermelon Radish
2 hot peppers (or to taste)
3 large cucumbers
head of celery (5-6 stalks)
1 shallot or 2 scallions
1/2 cup cilantro
5-8 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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