I named this juice combo Kichen Sink because it has a large number of vegetables that are juiced. You can, of course sub out any number of the veggies for any others. This is probably best for when you’ve got a bunch of vegetables that you don’t know what to do with and would like to make some juice. You wouldn’t want to go out and buy all of them just to make it. The different bell pepper combination is just for variety, you can easily get away with just one type though remember that the sweetness of the green vs. the red and yellow is quite different.

Ingredients:

3 large carrots
Half a green bell pepper
Half a red bell pepper
Half a yellow bell pepper
1 tomato
1 small cucumber (skins removed)
2 celery stalks (tops OK)
1 small onion (omit if you don’t want the juice strong)
1/4 head of lettuce (iceberg)

Directions:

You can juice these vegetables in any order, but here is approximately what I’ve done previously. Juice the carrots, bell peppers, celery, tomato and onion together. The pulp is actually quite good as a salsa base, especially if you’re including the onion. Next juice the cucumber and iceberg lettuce together. Mix the two together. If desired add a dash of hot sauce for some zing. I have heard that some people will also throw in a bit of store bought fennel juice to add even more flavor to “everything veggie” type juice mixtures like this one, but I’ve never tried that myself.

Makes about 2.5 to 3 cups of juice.