makes 22 ounces
To peel ginger, just take a spoon and gently scrape off the skin from top to bottom. The skin is thin, so minimal effort is required.
Pour 1 cup of water into your blender. Add in the chopped apple, chopped celery, chopped cucumber and peeled lemon, and blend away till liquified. Add in the ginger and the de-stemmed kale leaves and puree till smooth.
Take your jelly bag and wrap it over a large measuring cup or bowl. Pour your juice into the jelly bag.
Don't worry if your bag slides off the bowl, you just want to make sure that your juice goes in the bag. You can aways hold it open with one hand while pouring with your other hand.
Once all the juice is poured into the bag, remove the bag from the measuring cup or bowl and gently twist the top of the bag closed. Slowly twist the bag so the juice escapes. Keep twisting and squeezing the bag until all of the juice is released.
Pour the juice into a large glass, canning jar or Lifefactory bottle, and refrigerate it, as it will be a bit warm. I was anxious to drink my juice, so I threw it in the freezer for a few minutes to cool.
Make sure you shake it (if you have a glass with a lid) or stir it before you drink it, as some of the juice will settle.
It helps to have a glass or bottle with a lid so you can shake your juice when it settles.
It's recommended that you drink the juice the day you make it.
Please feel free to add to or delete ingredients.