Mix all ingredients and add a dash of lemon juice to “brighten” the green juice.

If using a blender after blending for 5 minutes you will need to strain the juice from the veggie matter. Use a nut bag, strainer or (if your like me!) a piece of sheer, white mesh netting.
If you are using the sheer cloth make sure that the mesh is very, very fine.

Keep the veggie particles for seasoning other savory dishes b/c it has a wonderful not to strong garlic/onion flavor.

Drink or store the juice for up to 3 days in a refrigerated container.