Green juices are a regular staple in our self care routine to provide an extra dose of minerals, essential nutrients, and to boost overall wellness. This recipe was designed with detoxifying dandelion greens, hydrating cucumber, and enzyme packed kiwi. We’ve used powerhouses ginger and turmeric which are excellent antioxidants that support aches and pains, and our go-to herbal tea blend of nettle, mint, lemon balm, and tulsi which provides lymphatic support and helps with bloating. The result is a deep green juice with deliciously bright flavors – nurturing for your body and delightful for your tastebuds. We hope you enjoy it. 

Herbal Actions:
Dandelion: These mineral-rich leafy greens boast many benefits, but are particularly well known for being used to support detoxification and liver function. Like most dark leafy greens, they are also rich in antioxidants, and exceptionally high in vitamin K. 
Ginger: With over 700 individual compounds in a piece of ginger, this root is extremely high in antioxidants, an excellent digestive aid, and has been used for centuries to address inflammation.
Turmeric: A root used in both cuisine and herbalism for centuries. Curcumin is one of the most notable active compounds found in Turmeric, and has been shown to provide powerful antioxidant and anti-inflammatory properties. 

Juice Ingredients (~3 servings):
~2 inches fresh ginger
~2 inches turmeric
2 cups dandelion greens
1 large cucumber
2 stalks celery
3 kiwis
Juice of 1 lemon
16-24 oz herbal tea brewed and cooled (we’ve used a blend of nettle, lemon balm, mint, and tulsi, but you can use any herbal tea you like!)
Agave, honey or stevia (optional)

Directions for those with a Juicer:
Rinse and process the ginger, turmeric, cucumber, dandelion greens, and kiwi through a juice presser.  No need to peel or chop things up. Squeeze the lemon juice and add to the other juiced ingredients. Add honey or stevia to taste (or extra kiwi if you like sweeter juice!). Fill about 1/2 of a mason jar with juice and then fill the remainder of the jar with herbal tea.  Shake it up and enjoy! Store remaining juice and tea in the fridge to drink later in the day. 

Directions for those without a juicer:
If you don’t have a juicer, you can also make this juice in a blender with a teeny amount of extra effort.  Roughly chop and add all of your juicer ingredients to the blender. Pour about 16 ounces of the herbal tea of your choice on top and blend. Strain through cheesecloth into 3 pint jars. Squeeze the lemon juice and divide amongst the jars. Add your sweetener of choice.  Top with additional herbal tea, shake and enjoy!