Juicer

• Make sure you wash all the ingredients well! Add everything except the pepper to the a juicer. Add all the ingredients except for the black pepper to a juicer. Once everything is juiced, stir in the black pepper. Transfer the juice to a mason jar or a 12-16 oz glass bottle.
• These shots are potent so I suggest adding 1-2 tbsp to a 8-12 oz glass of water and stir it in. This anti-inflammatory juice can be stored in the fridge for up to 5 days. I recommend freezing extra in ice cube trays. Then take one out the night before, put in a glass and set in fridge. In the morning it will be melted and you can add it to your water or take the shot.
• Blender
• Make sure you wash all the ingredients well! Add everything to a blender except for the black pepper. Once it's all blended use a fine strainer, or nut milk bag, place in a bowl and pour the juice on top. Then squeeze out the juice until you're left with pulp. Stir in the black pepper. Transfer the juice to a mason jar or a 12-16 oz glass bottle.
• These shots are potent so I suggest adding 1-2 tbsp to a 8-12 oz glass of water and stir it in. This anti-inflammatory juice can be stored in the fridge for up to 5 days. I recommend freezing extra in ice cube trays. Then take one out the night before, put in a glass and set in fridge. In the morning it will be melted and you can add it to your water or take the shot.