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Tuesday, October 20, 2009  |  0 Comment
2 1/2 cups fresh Carrot Juice
6-8 Celery Stalks
1 Summer Squash
Small bunch of Arugala
Spice Options: Parsley, Basil, Coriander
For broth, blend carrot juice, avocado, and 3-4 celery stalks. Grate squash and carrots and celery, adding finely chopped arugala and other fresh green spices last. Serve in a bowl or cup; decorate with fresh herbs.
Back to The House of Health 2 by Shelley Young.Excerpt permission granted by Woodland Publishing
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