Matthew Kenney, an acclaimed raw-food chef in California, has been creating dishes with fresh juices for years. Here, he offers up a recipe great for cleaning out your crisper. If organic produce is not available in your area, make sure to wash the ingredients well before using, to remove any residual pesticides.

Ingredients

  • Half a pineapple (including core), peeled
  • 1 medium fennel bulb, trimmed
  • 1 large organic green apple with skin, cored
  • 1 organic lemon with skin
  • 1 organic lime with skin
  • 1 2-inch piece organic ginger with skin
  • 1 small bunch kale, to yield about 3 packed cups
  • cup packed cilantro
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      227 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 10 grams dietary fiber; 37 grams sugars; 4 grams protein; 44 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

1 quart (2 16-ounce servings)

Preparation

  1. Using an electric juicer, process all ingredients in a single container.
  2. Mix well. Serve immediately or refrigerate until chilled.

Dining and Cooking