Layer the veggies in the blender. Start with cucumber, apple, lemon, celery, fennel, ginger, then greens if using.
1 ½ English cucumber, 3 medium apples or pears, 3 lemon, 9 stalks celery, ½ small fennel, Thumb-size piece ginger, 9 leaves kale
Puree. If you have a high-speed blender use the wand to tamp the ingredients and help them puree. If you have an older blender use a little splash of water to help the mixture blend.
Place your nut milk bag over a bowl or jug and pour the veggie puree into the bag. Gently squeeze the mixture to remove the juice. You might need to do this in batches.
Once the mixture is all passed through the nut milk bag, compost the pulp and chill the juice.
The juice will be the best when consumed within a few days.
Notes
If you have a smaller blender try pureeing half the mixture at a time as to not overfill the container.