The Joy of Juicing – Part Three

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.

Green juice is an easy way to add loads of nutrition to your day. It's tasty too!

Green juice is an easy way to add loads of nutrition to your day. It’s tasty too!

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.

The juice on the left includes carrots. While it is super tasty, many people might prefer the fresh, bright colour of the juice on the right (recipe below).

The juice on the left includes carrots. While it is super tasty, some people might prefer the fresh, bright colour of the juice on the right (recipe below).

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
1/4 cucumber
Handful spinach
Handful parsley


  • 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.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Fruits and vegetables, Tips and Tricks, Vegetables and tagged , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to The Joy of Juicing – Part Three

  1. ctanktforever says:

    This sounds Delicous! I’m going to give it a whirl! I Love homemade juice! My body craves fresh vegetables & fruit all the time…..

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