1 cup packed spinach leaves
1 cup packed kale leaves
1 small-to-medium cucumber
1 rib celery
Few leaves cilantro
Thumb-size (about 1 inch) piece peeled ginger root
If desired, have three 4-ounce containers or glasses (to keep the juiced ingredients separate as you work) and a 20-ounce glass or drinking container at hand.
Process the spinach with the kale, then the cucumber, then the celery, then the cilantro, lemon and ginger, transferring the juices to individual containers or glasses as needed.
To serve, pour/blend each into the 20-ounce glass or drinking container; stir and/or strain to the desired consistency.
Cook's note: This drink might be the ideal antidote for those who have eaten unwisely the night before: The lively lemon and ginger will help erase the memory of that fried fish or cream-laced pasta. Go easy on the ginger, however; a little goes a long way.
Nutrition values per serving: 80 calories, 1 g fat (0 saturated), 20 g carbohydrates, 6 g fiber, 5 g protein, 0 cholesterol, 70 mg sodium.
Bob Carden, for The Washington Post
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