|Rainbow Chard, Green Apple, Lemon, and Cucumber Juice – It’s a green machine!|
I’m so happy you all are enjoying my #FabJuicing series. Make sure to follow me on Instagram (@FabGlance1) for sneak previews and extra info. Plus, the more you read and comment, the more recipes I’ll come up with. So let’s get into this week’s juices.
|It was so pretty, I had to purchase it!|
So, shopping in my local Kroger, I came upon this gorgeous head of Swiss Chard, also known as Rainbow Chard. I didn’t know what I was going to do with it, or how I could prepare it, so I went to Google. Here’s some facts about Rainbow Chard (Swiss Chard):
- Bunches of rainbow chard are composed of leaves that can have yellow, red, or orange ribs. Red chard is red-stemmed. And white chard has a, yes, white stem.
- Chard is a great source of vitamin K, A and C, and is a wonderful cauldron of potassium, magnesium, iron and fiber.
- You can do the same thing with chard that you can do with spinach. The general rule with Chard is to cook the leaves like you would spinach and the stalks like asparagus.
- When juicing, CUT the spindly dirty ends, then juice the entire leaf and stalk.
For the juice above, I juiced:
- 1 bunch of rainbow chard (washed of course)
- 1 green apple
- 1 lemon
- 1/2 cucumber
The ingredients created 32 oz of juice. Next time I’ll probably add another apple, becuase the chard has a stronger taste. It’s not bad like radishes (oh gosh, let me tell you the radish story another time) but it does have a bite.