Ingredients:
- 1 container of wheatgrass (about 1 cup when trimmed)
- 4 carrots
Directions:
Using kitchen shears, cut off the wheatgrass at the roots. In an extractor, juice the wheatgrass and carrots.
Pour the juice into chilled glasses and serve immediately. Serves 2.
Adapted from Juicy Drinks, by Valerie Aikman-Smith (Weldon Owen, 2012).