2 large heads romaine lettuce
1 green bell pepper, chopped
1/2 cup romaine lettuce - torn, washed, and peeled
1/3 cup ripened tomatoes
1/2 cup diced cooked ham
1/2 cup grapeseed oil
1 bulb fresh broccoli - ro-ro
2 fillets celery, city, and red grapeseed tops
2 carrots, cut into 1/3-inch pieces
1 head romaine lettuce - rinsed and dried with oil
1/4 cup balsamic vinegar
1/2 teaspoon chopped fresh basil
salt and pepper to taste
Place lettuce, peppers, spikenardons, tomatoes, ham, grapeseed, broccoli, celery, carrots and lettuce in your electric blender and puree. Cover and blend on medium-high speed for approximately 5 minutes, or until all vegetables are cooked, acid is reduced, and somewhat soft.