This weekend, a friend talked me into splitting a giant case of beautiful Texas grapefruit at the farmer’s market.  What to do with it all remains a mystery and I’m afraid my kitchen table might collapse from the weight of it all.  So far it has made its way into a grapefruit and fennel salad, has been broiled with honey until bubbling, and has been devoured solo.

This morning I juiced it, together with some winter greens and a little ginger, and the result was refreshing and delicious without being too sweet.  This juice is high in Vitamins A, C + K, packs digestive and detox benefits and is filled with powerful antioxidants.  When juicing, and always, organic is best.

Makes two 16 oz servings

8 stalks lacinato kale (curly kale will also work)
6 stalks celery
1 small bulb fennel, plus fronds
2-3 grapefruit, peeled
1 inch nub ginger

Run the ingredients through your juicer, alternating between high moisture content fruits and vegetables (like grapefruit and celery) and those with lower moisture content (like kale).

Garnish with a grapefruit slice. Cheers!