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EAT WELL<br />
Wheatgrass C leanser<br />
Makes about 1 cup (250 mL)<br />
Sweet and salty, with a slight kick from the ginger, this is a beautifully balanced juice, loaded with<br />
chlorophyll and a wide range of nutrients. It does, however, pack quite a punch, so you’ll want to<br />
introduce this highly nutritious juice into your diet slowly.<br />
Tips<br />
To peel ginger root quickly and easily, simply use the edge of a teaspoon. Scrape it back and forth<br />
along the root to remove the skin and reveal the yellow flesh underneath. While we recommend<br />
using fresh wheatgrass juice in this recipe, you’ll also get great results with frozen organic<br />
wheatgrass shots (available in the freezer section of most health food stores). If you are juicing<br />
wheatgrass yourself, be sure to do it before juicing the celery and ginger, so it’s ready to whisk<br />
in immediately.<br />
Ingredients:<br />
Instructions:<br />
IMAGE: ©ISTOCKPHOTO.COM/KIRIN_PHOTO<br />
1 stalk celery, chopped<br />
1 1⁄8-inch (3 mm) piece peeled gingerroot<br />
2 oz. (60ml) wheatgrass juice<br />
Using a juicer, process celery and ginger.<br />
Add wheatgrass juice and whisk well. Serve<br />
immediately.<br />
Juice Guru’s Tips<br />
We recommend drinking only 1 cup (250 mL) of this juice per day because of wheatgrass’s<br />
incredible vitamin and mineral content. A little is all you need. Some people find the taste of<br />
wheatgrass too sweet, and it can even elicit a gag reflex. If this happens to you, just take it slowly.<br />
Once you start consuming wheatgrass on a regular basis (two to three times a week), you will<br />
build up a tolerance—as will your taste buds.<br />
27 WANDER-MAG.COM
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