Mexican Hat Dance

by Emily Citraro
(Brisbane, CA)

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)

2 apples

clove garlic

1 shallot or 2 scallions

1/2 cup cilantro

whole lemon

whole lime

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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