I’m not sure any generation has ever been more obsessed with smashing our greens into a juice than ours. I mean who would have thought human beings would want to drink their vegetables?!
Nevertheless, we find ourselves right in the eye of this trend.
Now, don’t get me wrong here – Juicing is not something I advocate as a replacement to food – coz a girl’s still gotta eat, yo!
But, after a night of too much red wine, overindulging on heavy carbs and dairy or, when I just feel like the tummy needs a bit of a stabilizer in the morning, before food – this is my go-to.
It doesn’t hurt that it tastes great too 😉
I like to keep my juice a bit on the sweeter side, so I like to use apples – but this is just my preference – I encourage you to play around & find your own signature to this basic version.
What you’ll need handy:
a Thumb of fresh ginger
a Third of a cucumber
Half a green apple
A big handful of baby spinach (or any dark green, leafy veggie you like)
Half a cup of green tea (optional)
½-1 cup of water
1 tbsp of coconut oil
If you don’t have a juicer (which I don’t), a really strong blender and fine sieve will work just as well.
If you’re adding green tea, brew that first. I add this on those days I need a metabolism and/ antioxidant kick.
Boil some water for the tea. Place the tea bag in a cup. Once the water has boiled and cooled for a bit, usually about 30 seconds or so, add the water to the cup with your tea bag, to about half way.
The trick with green tea is that the leaves are really sensitive, so you don’t want to pour scolding hot water onto the bag. The tea will taste bitter then, because you’d have burnt the leaves.
Then let the tea steep for 2-3 mins. You want it strong, but still tasty.
While the tea is doing its thing in the cup, prep your other ingredients:
Peel and grate the ginger. Peel the skin off your cucumber. Cut your apple in half and peel it (save the other half for a snack, with some nut butter for later in the morning). Chuck all that into the blender.
If you’re using the tea, take the bag out. Pour this into the blender. With half a cup of water. If you’re not using the tea, just add 1 glass of water to the blender.
Cut the lemon in half, squeeze both halves into the blender.
Add the spinach.
The liquid should cover about ¾ of the other ingredients.
Turn on the blender to its strongest setting, and let it go for about 3-4 mins.
Just before you’re ready to switch it off, melt the coconut oil in the microwave, for about 30 seconds.
Pour your oil into the blender top while the other ingredients are still going.
Switch off the blender and pour the liquid into the sieve, over a wide-mouthed bowl or jug.
Let the juice drip and steep through the sieve. It should take about 2 mins or so. You can also ‘help it along’ by gently running the back of spoon through the mixture in the sieve, to press the juices out through the bottom.
This mixture will make one almost full, short glass of juice. Chuck the green, goopy stuff.
Pour the juice into a glass and enjoy your Gut-friendly Green Juice. And the rest of your day!
A Little Note:
I use baby spinach because I prefer the taste to kale or swiss chard. I find those a bit bitter.
I also prefer this drink quite liquidy vs goopy, that’s why I put it through a sieve and chuck the sediment.
Happy Green Juicing!