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    Tuesday, June 02, 2015

    Red Tangy Spice recipe


    • Beet Root - 1 beet (3" dia) 175g
    • Carrots - 5 large (7-1/4" to 8-/1/2" long) 360g
    • Celery - 2 stalk, large (11"-12" long) 128g
    • Ginger Root - 1 thumb (1" dia) 24g
    • Jalapeno - 1 pepper 14g
    • Lime - 1/2 fruit (2" dia) 33.5g
    • Spinach - 2 cup 60g


    If you're sensitive to heat, you should de-seed the jalapeno before juicing it. 

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    Item Reviewed: Red Tangy Spice recipe Rating: 5 Reviewed By: Mrs. Chef
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