In a large (72+ oz) blender:
1 Cup (handful) of Kale
1 Cup (handful) of Spinach
1 Cup (handful) of Celery
1 Cup (handful) of Blueberries (or Peaches, Cherries or Strawberries)
1 (large) Pear.
2 ounces of Bragg’s Unfiltered Apple Cider Vinegar.
24-32 oz of water (and/or ice).
1 teaspoon of Ground Turmeric Root
1 teaspoon of Ground Ginger Root
1 teaspoon of Herbs of Provence
1 teaspoon of Chia seeds
3/4 Teaspoon of Black pepper.
5 tablespoons of Carbmaster (or Yogurt).
Add 24 to 32 ounces of water (or ice) after the fruits and vegetables to break the vegetables and fruits down with the blender. Then you know how much space you have for the rest of the ingredients.
Black pepper enhances the turmeric. Everything but the fruit is anti inflammatory, or is a catalyst of the other ingredients. The pear, celery and the Carbmaster temper the bitterness of the kale.
If you overfill, just pour some in a bowl, finish the rest, then mix it back together as you finish. You should make 5 pints (6 pints if you overfill).