fresh JUICE no juicer required

• 6 to 8 FLAT kale leaves, washed and de-stemmed - (flat is less bitter than curly)
• 2 apples – cored and chopped
• 3 – 4 stalks celery, chopped (use the leaves too)
• 2-inch piece of ginger, peeled (use more or less to personal taste preference, peeling ginger in my opinion is easier with a spoon than a veggie peeler)
• 1/2 lemon – peeled
• 1 cucumber peeled and chopped
• 1 cup filtered or distilled water

blend in a blender
pour into jelly strainer bag (or cheesecloth or old tea towel)
squeeze into bowl or pitcher (or leave pulled tight overnight)


save the pulp to use as a puree in place of oil in baked goods like muffins.

Enjoy!

Creamy Bechamel Sauce

Ingredients:
3 Tablespoons butter
3 Tablespoons potato starch
1 bay leaf
2 cups milk, room temperature
Salt and freshly ground white pepper, use to your taste preference

Directions:
In a saucepan over medium heat, melt the butter.
Whisk in the flour and stir until blended.
Add the bay leaf.
Gradually add the milk, whisking constantly.
Reduce the heat to low and continue to whisk until the sauce is smooth and just starting to thicken.
Discard bay leaf.
Remove from heat and pour over veggies, pasta, eggs, or anything you would like a white sauce on.