Originally Posted by chlobo
Now Pat, this isn't like the fermented veggies - you talk the talk. lol.
My blender is tied up with pancake mix.
Can you tell me which greens you use specifically? I am going to whole foods & would like to buy the right stuff. Do you need to blend a long time? And when you say dark leafy are you referring to kale? spinach? Swiss Chard?
I eat my fermented veggies. I just don't make them myself.
I know, I'm needing another blender too, as mine is tied up with blender batter, half the time.
I use whichever greens are local, or organic and available: kale, collards, Swiss Chard, Romaine lettuce, beet greens, cucumber, celery, spinach, watercress, parsley, bock choy, wheat grass, alfalfa sprouts, dandelion, arugula, turnip greens, etc. I've tried most of those with the juicer. The thicker greens don't blend as well in the blender. They "juice" better in the juicer, imo, unless you have a Vitamix. Otherwise, you end up with liquid bits of salad. It is a bit weird. But, the baby greens
are wonderful for the blender juice.
I add about one tightly packed cup of greens to about 4 cups of liquid. sorta, not really measured, just stuffed into the blender. It'll keep for a couple of days in a tightly sealed container; but looses nutrients when exposed to air. Still, tons more nutritious than anything else.
I make up a bag of carrots, apple, lemon, greens, etc. for each day. Then I just grab a bag and juice it. I wash everything just before juicing.
Blend for about a minute. Don't heat the juice with an overheated blender.