Trim the stems off the carrots if they're not organic and cut the carrot into smaller pieces. Cut the celery into smaller pieces. Begin juicing with the garlic, and process it all in the juicer.
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 10 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 323.8mg||11 %|
|Potassium 1474.7mg||39 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 29.3g|
|Protein 4.9g||7 %|
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Calories per serving: 181
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