Green juice goodness
How to get the most out of your daily juice
Aim to use more vegetables than fruit when preparing fresh juices.
Make this shift gradually if you are new to juicing. Vegetable juices should be seen as a nutrient supplement under normal circumstances and not as a meal replacement, unless you are following a juice-based detox for a few days. Smoothies, on the other hand, are akin to a (liquid) meal, so bear this in mind when you have a large smoothie and feel entitled to a fry-up, too!
To increase nutrient absorption:
- Drink green juices on an empty stomach or two hours after having eaten, and wait at least 20 minutes before eating your next meal.
- Consume some fat with juices and smoothies – liquid coconut oil, nuts or nut butters and seeds are a few options.
- Drink juices and smoothies at room temperature – it is kinder on your digestion.
- Always include a vitamin C-rich food, such as lemon or lime, in your green juice and smoothie. This helps reduce the effect of the oxalic acid or anti-nutrients found in many leafy greens such as spinach and chard.
Citrus Green (Serves 2–3)
INGREDIENTS
- 200 g kale (stalks and leaves)
- Small handful of parsley
- 1 cucumber
- 1 lemon, partially peeled (leave about one-fifth of the skin on)
- 1 lime, peeled
- 2 green apples (or red ones for a sweeter taste)
METHOD
Wash all the ingredients well and chop into manageable chunks, then juice in the order listed. Stir and serve.
