Courtesy of Lydia Karacson, Owner of Backyard Produce
1⁄2 cup kale
1⁄2 cup spinach
3-4 leaves sorrel, optional
1⁄4 bunch celery, optional 1-inch piece ginger, optional 1⁄4 head romaine lettuce
Using electric juice extractor, press all ingredients in the juicer. Whisk to combine. Drink within 15 minutes.
The fiber can be made into chips. Put all fiber into a bowl and sprinkle with fine-grained sea salt, to taste. Mix well with a wooden spoon and press gently into a thin layer on dehydrator trays. Dehy- drate according to instruction manual, or until crispy. Turn out of tray onto solid surface and break into large chips. The chips store well in an airtight container for up to a week. Perfect for dips, soup and salad. Fiber can also be frozen for later use or used to make tasty soup stock. Soup stock can be frozen for up to 6 months.