Ingredients:

• 2 Tomatoes
• 2 Carrots
• 1 Stalk of Celery
• 1 Kale Leaf
• 1/4 Beet
• A handful of Spinach
• 1/3 Cabbage
• A handful of Parsley

Preparation

1. remove any green stems from the tomatoes
2. cut the carrot length-ways in two halves
3. chop the celery stalk into 20cm pieces
4. roughly chop the kale
5. slice the beetroot quarter into thin slices

Method

First juice the tomatoes followed by the parsley and spinach. Next juice the carrots followed by the cabbage and kale.

Finish with the celery and beetroot last.