The Art of Green Juice

Recipe

Vegan, Gluten Free

Servings: 3

What makes a good green juice? Balancing dense nutrition with flavor. If you are going for maximum hydration, you might stick with cucumber juice. You can add an herb like basil or parsley and some lemon juice for a little zing. If your aim is diverse dark leafy greens, try using sprouts like sunflower, 1-2 herbs, lettuces, spinach or kale. The bitterness in the darker greens can be balanced with lemon, cucumber, carrots or apple. Fennel, celery and ginger are great additions to beef up your juice and add that extra layer of flavor. It’s fun to mix up your juice ingredients. Changing it up ensures you get a variety of nutrients and keeps your taste buds curious. Here’s this week’s blend of choice:

Recipe

Ingredients:

2 english cucumbers

3 stalks celery

1 bunch parsley

half a bulb of fennel, with stems, leaves and all

1 apple

2 lemons

2 thumbs ginger

Directions:

Thoroughly wash/rinse your veggies, remove any dead bits. Skin lemons, leaving the rind. Chop into appropriate sized pieces for your juicer. If the apple and cucumber are organic, leave the skins on, otherwise, peel these. Make sure there are no stickers on. your veg before you juice!

Make your juice. Sample it to see if it needs extra ginger or lemon.

Store in sealed glass bottles or jars in the fridge for up to 4 days. Ideally, consume the juice in 3 days or less as nutrients deplete over time. This recipe makes 3 servings of about 12oz.