2 ½ pounds of carrots 1 beet leaves 1 stalk celery 1 large handful spinach 1 handful parsley large 1 green pepper 1 clove garlic 1 slice ginger Wash and peel carrots. Clean and slice the beets into thin slices. Wash and dry spinach leaves and parsley. Process the juice of half of the carrots and beets. Add the remaining ingredients using other carrots to drive the rest. End the carrot juice processing.