A nutritious green juice crowd-pleaser, just in time for spring.
STORY AND PHOTO BY JUDITH RICH
We’ve been drinking our veggies in our household for quite some time, in various forms. From thick, fruit-and-veggie smoothies made with Greek yogurt to healthy, vegetable-and-herb-based juices, it has become a staple for the whole family. Whether you’re using it as a vitamin supplement or simply a way to incorporate more vegetables into your diet, kids and adults of all ages seem to enjoy it.
While this juice recipe isn’t naturally sweet like a smoothie, the flavors are really vibrant and earthy from the herbs and spices, including parsley and ginger. I was surprised by how much my 1½-year-old loves it. She can polish off a quick 6 to 8 ounces in one sitting.
“Mo joose, peese!” she says. With nutrient-packed foods such as kale and spinach, this juice is full of vitamins C, B6 and E, which can help boost your immune system. It’s a natural way to get your strength up, and it works best when consumed almost each day.
Makes 25-30 ounces
1 bunch kale (thick stems removed)
1 generous handful of spinach
2 stalks celery (leaves removed)
1 large green apple, cored
2 medium-sized carrots
½ cup parsley, packed (stems and leaves included)
1-inch piece ginger root
1. Run all ingredients through a centrifugal juicer (or a slow-masticating juicer), stir to combine. You do not need to peel or chop the veggies.
2. If you don’t have a juicer, you can also use a blender. Simply chop up the celery, apple, cucumber, carrots and ginger, liquify all ingredients, and then strain through several layers of cheesecloth, or a nut-milk bag.
3. Enjoy immediately (with an ice cube) or refrigerate overnight.