Recipe information
Yield
2 Servings
Ingredients
2
firm Bosc pears, stemmed, cut into wedges
1
3/4-inch piece peeled fresh ginger
5
medium carrots, scrubbed (about 1/2 pound), cut into 2- to 3-inch pieces
2
celery stalks, trimmed, cut into 2- to 3-inch pieces
1
baby beet, trimmed, scrubbed
1
/2 cup (packed) fresh Italian parsley (stems and leaves)
2
teaspoons fresh lemon juice
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Preparation
Push pears and ginger through juice extractor. Working in batches, push carrots, celery, beet, and parsley through juice extractor. Stir in lemon juice. Divide between two 8-ounce glasses and serve.
Nutrition Per Serving
One serving contains: Calories (kcal) 132.8 %Calories from Fat 0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 31.5 Dietary Fiber (g) 10.0 Total Sugars (g) 17.3 Net Carbs (g) 21.5 Protein (g) 3.0 Sodium (mg) 122.5