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Sunday, March 27, 2011
and everyone else. The stalks are packed with vitamin C and calcium, along with fartacious qualities. Not any more offensive than eating broccoli or brussel sprouts, just your run of the mill cabbage gas passing. Aside from that, they were great juiced! I trimmed the very end of the stalks and set my machine on high. Tasty and a green way to reuse those stalks after I stir fried the florets for dinner. For this juice concoction I assembled the following veggies: 4 broccoli stalks, 2 lbs. of carrots (scrubbed and ends trimmed), 1 peeled (Breville wants citrus peeled) lemon, 1 head of celery ends & tops trimmed. Divide veggies into 2 piles and grind away! If each batch does not make 32 oz. add more carrots. I think the sweetness of the carrots mellowed the broccoli, but it was a great recipe and will make it again. Here's drinking to your bones and immune system!