Green Juice – Recipe
August 26, 2009 by Administrator
Filed under Dietary Choices, Latest News, Lifestyle, Raw, Recipes, Reviews
We had been drinking a combination of carrot juice with the addition of some beetroot and celery. On doing some research I felt that this freshly squeezed juice that was unbuffered by any fibre contained too much sugar. At about the same time I was reading about green juices but was mentally having a bit if difficulty in coming to terms with extracted GREEN juice. Then after more research I discovered the amazing benefits of adding lemon to green juices and green smoothies and decided to give the green juice a go. Well, I was really surprised at how enjoyable a green juice can be. I don’t have a fixed recipe but have got a general pattern that you can follow to keep this highly nutritious juice palatable.
GREEN JUICE
| Cucumber | About 1/3 of an English Cucumber or 2-3 Israeli gerkins/cucumbers or 1 peeled old fashioned cucumber – the one with the small spines on. | |
| Tomato | This is optional – but one is plenty | |
| Baby spinach | Depending on the size of the leaves – 4 small or 2 large | |
| Sprouts | A small handful | |
| Swiss chard | As small handful | |
| Apple | One is plenty small or half a large | |
| Carrots | About 4 large carrots | |
| Lemon | The juice from 1 lemon. This will of course depend on the type of lemon and the size and the quantity of juice. Use taste as your guide in the beginning. | |
| Wild greens | If you are priveleged enough to have access to some wild greens, add a small handful. Presently we are adding some Stinging Nettle. |
Juice this combination through a cold pressed masticating-type juicer and drink as soon as possible. (If you use a Green Power Kempo u can store the juice for upto 72 hours), otherwise an Oscar DA 900 juicers will do a great job.
Green/Vegetable Smoothie
Loved your green juice recipe. If you want something a little more substantial, I
just had the most delicious, refreshing Green Vegetable smoothie today.Try this and see how cooling it is on a hot summer’s day: 1/2 cucumber (one with spines, about 4cm diameter, with skin); about 4cm of a large, fat zuchinni; 2 slices butternut, bunch fennel, l large ripe tomato, 1/2 small sweetpotato, juice of 1 juicy lemon, tsp himalayan salt,1 dessertspoon of each of following: flaxseed, sunflower seed, sesame seed, 400ml water, 1 large kale leaf, 1 tsp grated ginger. Blended at High speed for a minute in my Hi-Blend blender. You can add extra salt/lemon to taste. Bon Appetit!