We use either apples or pears for a base... the picture below includes pears, because we were given a lot of local, organic pears from my father-in-law. The greens we use vary, but we always try to include light and dark greens. Some light greens could be cucumbers, celery, romaine. For the dark greens, kale or spinach are good choices. We have been juicing the entire lemon, without peeling it. Experiment and see if that works for your taste buds. If it's too bitter, peel most of the skin and that should reduce bitterness.
I absolutely love ginger, and so I juice that at the very end of the process, because most of the other members of our family don't like it. I pour all their juice first, then juice ginger and mix it with what is left over for me.
You'll have to experiment with the amounts of fruit vs the greens to get the right blends that your family will drink happily. Then you can work to add more greens to the mixture.
