Carrot Juice - cooking recipe

Ingredients

3 or 4 regular size carrots
4 leaves romaine lettuce
2 leaves green lettuce (leafy one)
1/2 cucumber
handful alfalfa sprouts
2 to 3 pieces celery

Preparation

Use electric juicer to run all vegetables through.
Juice should be taken as soon as it is juiced, so all vitamins will not be lost.
If not drunk at time of juicing, cap tight and store in refrigerator not over 1 day.
Should make 8 or 10 ounces.