In Northern climes in the not-so-distant past, spring tonics were a necessity. The winter diet consisted mainly of heavy foods based on meats and starches. Flu and other cold-weather diseases took the...
- 3 leaves lacinato kale
- 3 leaves collard greens
- 1 cucumber
- 1/4 lime
- 1/2 cup spinach
- 1/4 bunch cilantro
- 1/4 jalapeño, with seeds (or more, depending on how spicy you like it)
- 1/2 cup fresh or frozen pineapple
Juice kale, collard, cucumber and lime. In a blender, combine green juice, spinach, cilantro, jalapeno and pineapple. Blend until smooth.
Recipe courtesy of Pomegranate Café