Green Glory Juice

Recipe from Robert A. Barnett

Adapted by Molly O’Neill

Published March 8, 1997

Rating
4(8)
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—Molly O'Neill

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Ingredients

Yield:One cup

  • ½ bunch flat-leaf parsley, with leaves and stems, well washed and coarsely chopped

  • ½ cup fresh mint leaves, well washed, coarsely chopped

  • 1 medium carrot, trimmed and peeled, chopped

  • 4 celery stalks with leafy green tops, chopped

  • 1 apple, chopped

  • 4 ounces romaine, red oak or bibb lettuce, coarsely chopped

  • ¼ cup fresh lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving

24 grams carbs; 101 calories; 1 gram fat; 7 grams fiber; 104 milligrams sodium; 3 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place everything but the lemon juice in a juice extractor. Allow juice to run into a glass. Add the lemon juice and drink immediately. This juice is a mild diuretic and a stimulant to the liver.

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4 out of 5
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Credits

Adapted from Tonics, More Than 100 Recipes That Improve the Body and the Mind," BY Robert A. Barnett, Harper perennial, 1997.

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