Adjust the quantities to your preferred taste. Use the recipe just as an initial guideline, especially considering that juicers and the vegetables and fruit will be vary in juice extraction and juice quantity. It is often useful to make larger batches and store them in several small canning jars or similar containers in the fridge to use over several days time. It keeps best if the jars are filled completely to the top so there is no airspace in the jars.
Prevent your screen from going dark
1pound(455g) Carrots, cleaned
6oz. (170g)(about 1 bunch) Kale, washed
optional - 1/2-inch piece fresh Ginger, peeled
optional - 1/4 to 1/2 of a lime, kumquat, or calamansi lime
If you know the ratio you like best: process the carrots and kale through the juicer according to manufacturer instructions into the same container. If using, process the optional ginger and citrus in the juicer, as well.
If you don't know your desired ratio: process each of the ingredients individually in the juicer according to manufacturer instructions into separate containers. Mix them according to your preferred taste.
Drink the juice immediately, or store in an airtight container with the juice reaching completely to the top so there is no air space (a couple of small canning jars or similar work great). Keep refrigerated until ready to consume. Best if drank within 2-3 days.
Note 1: Juicing Averages:One pound Carrots = 10 ounces JuiceOne bunch Kale = 2 ounces Juice