Thank you to everyone old enough to recognize this reference. 
For those who don’t, I encourage you to cozy on over to YouTube and catch up on some Lucille Ball videos. Instead of “meat”, I’ve created a vegan juice loaded up with today’s harvest fresh out of the garden. Don’t worry too much about amounts here. The key is to use what you’ve got. Taste it along the way and adjust. Then simply add a bit of salt and pepper at the end and you’re ready to enjoy. Garnish with a sprig of celery or carrot leaves. Here’s what I used to make a gallon size jug. Overloaded with veggies? Make up a gallon and take it to your next celebration.
What you need
- 2 dozen tomatoes
- 3 bunches spinach
- 1 dozen carrots
- 1 stalk of celery (10-12 ribs)
- 3-4 medium cucumber
- 2 zucchini
- 2-3 cups carrot greens
- 2 sweet peppers
- 2 shallots
- 3-4 cloves garlic
- 1 jalapeno pepper, seeded
- 1 serrano pepper, seeded
- sea salt and pepper to taste
How you make it
Juice all ingredients except salt and pepper, alternating between small amounts of each food. Taste and juice more of whatever tastes you want more of!
Save the leftover pulp for crackers or as a broth for soup, rice and other grains.