I know sunshine is typically depicted by artists as being yellow or orange but to me, a glassful of bright green veggie juice is just like liquid sunshine. It tastes delicious and just makes me feel so full and happy. It’s almost like I can feel all the vitamins and nutrients from the fresh vegetables coursing through my system. Green juice makes a fantastic mid-afternoon pick-me-up snack; it’s easy to pack some in a spillproof container and take it with you for a burst of energy while you’re on the go.
It’s been a bit of a tough sell, however, to get others in my household to embrace these green-hued beverages. I asked juicing guru Flexi Lexi for some tips. Her advice? “It’s always difficult to turn a non veggie-eater into a green eating juicing machine! Try starting off by juicing sweeter greens like spinach and collards and always juice at least 1 sweeter fruit, like apple or pear, for every 1 cup of juice. Once their palate has adapted you can start adding more greens and less fruits.”
The recipe she provided (see below) is a great ‘starter’ green juice. I like mine with a little more zip so would include arugula and more parsley, plus maybe some ginger, to give it a flavour boost.
Alexa says she has tried juicing pretty much everything under the sun, and has enjoyed most of it. “Things like sweet potato, green beans, rhubarb, and garlic – produce you wouldn’t necessarily think about juicing – are actually very delicious in the right combinations. Once I juiced a whole bunch of dandelion greens which was not very pleasant! Way too bitter. If you are juicing those, do not juice more than 3 leaves.”
I normally put carrots in all my fruit juices and many of my veggie juices because they are so nutritious, relatively inexpensive and I love their sweet flavour. I have learned, however, that they can make some vegetable juices a little less appealing, giving them a bit of a sludgy green hue as opposed to mixtures that are all based on pale or green ingredients.
Flexi Lexi’s Green Goodness Juice
3 leaves of kale, stems included
2 apples (or 1 apple, 1 pear)
2 stalks celery
1 lemon or two limes
- Wash all ingredients.
- With a sharp knife, remove peel and pith (the white layer under the skin) of the lemon (or limes) and cut in half.
- Cut apples (and pear, if using) in half. Remove blossom end, core and stem. Cut into quarters.
- Cut celery stalks into 1 inch pieces.
- Quarter cucumber lengthwise.
- Put all the ingredients through the juicer, alternating hard and soft ingredients.
- Pour juice into a glass jar with a tight lid.
- Refrigerate and consume within 72 hours. Note that the juice may separate a little (this is normal), so you’ll need to give it a shake before serving.