This had to be my first recipe post. It’s just an unrivalled winner when it comes to a super boost of nutrients, along with hydration, flavour and colour.
If green is not your thing, shut your eyes for a moment and imagine a shot of pure vitamins and minerals entering your body, activating your digestion, cleansing your blood, repairing your cells, improving your skin, boosting your energy, building your immune defence and making you shine from inside out. Now open them and get over your green phobia. This juice tastes great, and can be adapted to include a range of colourful vegetables once you are feeling adventurous.
I use a cold-press, masticating juicer as my preferred method of extracting the juice (let’s save the what’s and why’s for another post), but any juicer that separates the juice from the pulp is fine. I’ve also given options for blending if you don’t own a juicer – just bear in mind how powerful your blender is, and whether it’s up to the job of extracting the juice out of tougher vegetables.
The following makes at least a pint of juice (this can be diluted with water or ice to make it go further):
Essential ingredients (for juicing):
- 3-4 generous handfuls of kale or spinach
- 3 apples / 250ml cold-pressed apple juice
- ½ small cucumber
- 2 sticks of celery
- A few sprigs of parsley
- ½ a lemon, squeezed in at the end
- 1cm cube of fresh ginger
- Baby spinach is easier to blend.
- Use not-from-concentrate apple juice from a carton (look out for cold-pressed versions appearing in shops now; they are unpasteurised and therefore the sugar content is not as high as pasteurised or concentrated versions), or try using coconut water instead.
- Leave out the celery, unless you have a powerful blender.
- Grate ginger finely, or use 1 teaspoon of ginger powder.
- Add in half an avocado (or a small banana if you prefer it sweet) for a thicker, silken texture.
Add ½ tsp turmeric powder, 1 tsp of a any ‘super food’ green powder such as spirulina, chorella or wheatgrass (be careful – wheatgrass can be very bitter and overpowering if overused!), 1 tbsp ground flax seed
Method if using a juicer:
Chop all the ingredients to the appropriate size for your juicer (some juicers require more preparation than others), and feed through. Transfer the juice to a flask or jar (with a lid), squeeze in the lemon, add any Supercharge! ingredients, and shake well.
Method if using a blender:
Add the liquid first, then the spinach, cucumber, grated ginger, avocado and/or banana. Squeeze in the lemon, add your Supercharge! Ingredients, and blend until smooth.
Serve your juice straight away, or decant into jam jars to take with you. Get your green on and go,go, go!