1 serving (drink immediately)
3-4 ribs of celery (adjust to taste, more is possible as well)
4 leaves of kale (also adjustable)
Handful of baby spinach ( about 2 cups)
Handful of parsley (about 1 cup)
Handful of cilantro (about 1 cup)
1/2 lemon, peeled
Thumb of ginger (this adds spice and eases nausea, the size of the ginger I add changes every serving. Once you are familiar with what it adds, adjust to your taste)
1/2 Small thumb of turmeric root*
4-5 Leaves of collard greens or swiss chard (I tend to leave both of these out, but they add nutrients that I know are important. I will adjust myself slowly to the sulfuric properties these greens add. If they don't disturb your stomach or your taste buds, they are good to include).
The roots (ginger and turmeric) can be difficult on a juicer. I typically wrap leafy greens around a small piece and include a piece of lemon, then push with a piece of cucumber to help lubricate the mulching process.
*Turmeric root looks similar to ginger and has an orange hue under its skin. You can often special order it from your produce department. It is an anti-inflammatory agent and is used to reduce arthritic issues in homeopathic practice.